Cheesy Cauliflower Nachos
This fun recipe is a great way to indulge in your nacho cravings, without heaps of unnecessary salt and fat. When it comes to adding healthy toppings, you can feel free to get as creative as you want. The recipe here is a tried and true combination that I love: melted Monterey jack cheese, crisp and colorful veggies, and plenty of creamy avocado. You could also add shredded chicken, pinto beans, sliced black olives, or fresh salsa.
This recipe starts by roasting cauliflower in the oven, to get them golden brown. I recommend spreading out the cauliflower florets as much as possible, so they can toast up nicely. The cumin, sea salt, chili powder, and garlic powder give an extra boost to an already delicious dish. And don’t forget the oil. It is the key to getting your vegetables to roast evenly in the oven — and it really helps to bring out their flavor.
- 1 medium head cauliflower, cut into large florets and then sliced vertically in 1/2 inch slices
- 2 tsp . olive oil
- ½ tsp . ground cumin
- ¼ tsp sea salt (or Himalayan salt)
- ¼ tsp . chili powder
- ¼ tsp . garlic powder
- 1 cup shredded Monterey jack (or pepperjack) cheese
- ¼ cup chopped tomato
- ¼ cup chopped red onion
- ¼ cup chopped orange bell pepper
- 1 to 2 medium jalapeños , seeds and veins removed (optional), sliced
- ½ cup mashed avocado
- 2 Tbsp . finely chopped cilantro
Preheat oven to 425º F.
Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
Bake for 30 to 35 minutes, or until tender crisp and golden.
Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.