Recipe Library
Cauliflower Nachos
Roasted cauliflower slices soak up warm spices and turn golden at the edges. Refried beans melt beneath a blanket of Mexican cheese while fresh tomato, cilantro, jalapeño, and red onion add bright, tangy crunch in every bite.
- Total
- 1 hr 3 min
- Prep
- 45 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 288
- Protein
- 11g
- Carbs
- 18g
- Fat
- 21g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 310mg
Ingredients
- 2 tbsp grapeseed oil or avocado oil
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 5 cup cauliflower florets, cut into 1/2-inch slices
- 1/2 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 2 tbsp pickled jalapeño peppers
- 2 tbsp minced red onion
- pinch of salt
- 1/2 cup canned refried beans
- 3/4 cup shredded Mexican cheese blend
- 1 avocado, chopped
- 1/2 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 and onion powder in a large bowl. Add cauliflower and gently toss to coat. Arrange the cauliflower on the prepared baking sheet; bake until tender and starting to brown, 12 to 15 minutes. Remove the pan from the oven; top the cauliflower with beans, then sprinkle with cheese. Return to the oven and bake until the beans are heated through and the cheese has melted, about 3 minutes.
- Meanwhile, combine tomato, cilantro, jalapeños, onion and salt in a small bowl.
- Transfer the cauliflower slices a platter and top with the tomato mixture, avocado and cabbage.