Swap out the chips for cauliflower for this healthier spin on nachos!
Let's start off the new year with a healthy recipe. While I eat pretty much any vegetable- cauliflower is pretty low on my list and usually ends up being one of those things that sits in my fridge a while before I finally decide to use it. This was the case last night when I decided to finally figure out what to do with a head of cauliflower I got in a produce box that had been sitting in my fridge for a few weeks.
I landed on these cauliflower nachos. Do I still love regular nachos with chips? Of course! This version was also tasty though and was a great way to use that cauliflower (hot tip: I've also made nachos swapping chips for halved mini bell peppers and that's tasty too)!
This recipe is for the toppings I used for this dish but add whatever toppings you'd usually like on nachos!
CAULIFLOWER "NACHOS"
Serves 2
INGREDIENTS:
1 small head cauliflower, cut into bite-sized florets
2 tbsp extra virgin olive oil
1 tbsp paprika
1 tbsp oregano
1tbsp onion powder
1 tbsp garlic powder
1/2 tsp kosher salt
2 c. shredded cheddar cheese
1 yellow bell pepper, diced
2 small roma tomatoes, diced
2 scallions, chopped
1 jalapeno, seeded and diced
1/2 c. chopped olives
1-15 oz can kidney beans, drained and rinsed
1 c. shredded monterrey jack cheese
Sour cream and guacamole to top
DIRECTIONS:
Preheat your oven to 425.
Combine your cauliflower florets in a large bowl and add the olive oil and seasonings. Toss well to combine.
Place seasoned cauliflower in a single layer on a baking sheet over parchment paper. (If you don't spread them out- they won't brown evenly and they will get mushy).
Bake for 25 minutes.
Remove from oven and top with shredded cheddar.
Top with your chopped veggies: bell pepper, tomatoes, scallions, jalapeno. Then add your olives and kidney beans.
Top with the Monterrey jack cheese and then bake another 5 minutes so cheese melts.
Top with sour cream and guacamole.
Enjoy!
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