Dinner
Cauliflower Chicken Nachos
Cauliflower slices roast until tender and lightly browned, their spiced edges crisp and fragrant. Warm refried black beans blanket the florets, while bright tomato, creamy avocado, and sharp jalapeño salsa bring fresh contrast in every bite.
- Total
- 1 hr 5 min
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 487
- Protein
- 36g
- Carbs
- 27g
- Fat
- 28g
- Fiber
- 11g
- Sugar
- 7g
- Sodium
- 484mg
Ingredients
- 3 tbsp grapeseed oil or avocado oil
- 3/4 tsp chili powder
- 3/4 tsp ground cumin
- 3/4 tsp onion powder
- 1/4 tsp salt, divided
- 8 cup large cauliflower florets, cut into 1/2-inch-thick slices
- 1 cup chopped tomato
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp pickled jalapeño peppers or fresh jalapeño pepper slices
- 2 tbsp finely chopped red onion
- 3/4 cup canned reduced-sodium refried black beans
- 2 cup shredded cooked chicken
- 3/4 cup shredded Mexican cheese blend
- 3/4 cup finely shredded cabbage
Instructions
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine oil, chili powder, cumin, onion powder and 1/8 teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 15 to 20 minutes.
- Meanwhile, combine tomato, avocado, cilantro, jalapeños, onion and the remaining 1/8 teaspoon salt in a small bowl.
- Top the cauliflower with beans, chicken and cheese. Bake until the cheese is melted, about 5 minutes.
- Serve the "nachos" topped with the salsa and cabbage.