Twist-style cauliflower nachos: a flavourful, low-carb option

This plant-based, high-protein nacho dish will be just what you need to curb your cravings for nachos. This had so much more fiber than regular nachos, and it's packed with vegetables-roasted cauliflower serving as chips 

Perfect as a light lunch or appetizer, these baked cauliflower nachos are topped with guacamole, melty cheese, fresh pico de gallo, and avocado. 

Ingredient

– 2 tablespoons grapeseed oil or avocado oil – ½ teaspoon chili powder – ½ teaspoon ground cumin – ½ teaspoon onion powder – 5 cups cauliflower florets, cut into 1/2-inch slice – ½ cup chopped tomato – ¼ cup chopped fresh cilantro

– 2 tablespoons pickled jalapeño pepper – 2 tablespoons minced red onion – Pinch of salt – ½ cup canned refried bean – ¾ cup shredded Mexican cheese blend – 1 avocado, chopped – ½ cup finely shredded cabbage

Direction

Heat oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.

In an extra-large bowl, whisk together oil, cumin, chili powder, and onion powder. Add cauliflower and gently toss to coat. Arrange cauliflower on prepared baking sheet. Bake 12 to 15 minutes or until tender and starting to brown.  

Take the pan out of the oven and sprinkle the beans and cheese on top of the cauliflower. Again, bake for three minutes, or until cheese is melted and beans are hot.

In a small bowl, combine tomato, cilantro, onion, jalapeños, and salt.  

Spoon tomato sauce, avocado, and cabbage over the cauliflower pieces.

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