The tasty low-carb recipe that allows you to enjoy all the ease of fully-loaded nachos, with a wholesome spin such as healthy, cheesy, vegan and veggie loaded! But most importantly, they are so special!
The recipe traditionally converts nacho chips for cauliflower, so you will be having a recovery of one’s health with a veggie-loaded dish and packed flavor.
It’s a tasty dish that you can feel good about indulging in because the cauliflower “nachos” are baked till crispy and after that topped with black beans, tomatoes, red onion, jalapeno, vegan cheese and cilantro. Let’s serve this recipe as an appetizer, snack, side dish or as your entree!
Well, Who wants to dive into these cauliflower nachos with me? Let me show you the exact method of how to do this recipe, for enjoying them fully pronto!
Cauliflower Nachos Recipe
These cauliflower nachos are:
- veggie loaded
- full of flavour
- so easy to make
- 1-pan recipe
I bet that you’re gonna completely love this recipe and they will be savored in moments, as they were in my home.
Don’t misunderstand me, because I love my fully loaded traditional nachos. But you’ll be totally astonished by how comfortable this dish is when converting the nachos for cauliflower.
I’ve recently eaten a lot of cauliflower (If you’ve tried my Cauliflower Buffalo Wings, It must have had it). One thing that I love about cauliflower is the taste and aroma, and the texture can be brittled and melt-in-your mouth.
In reality, Almost of vegetarians such as us usually use a lot of cauliflower to make everything, from these nachos to cauliflower mashed potatoes, cauliflower pizza, and cauliflower “chicken” bites. This article’s Anna writes about a cauliflower recipe that you won’t realize it’s vegan! To put it simply, cauliflower is the chameleon of the vegetable kingdom.
How to make cauliflower nachos
This dish is very easy to make! They require as little as ingredients can, prep so fast, and just one-baking sheet! In our home, there is a lot of food on our plate, so recipes such as cauliflower nachos are always received well!
Firstly, We will start with roasting the cauliflower until it is totally crispy. To do this, we’re gonna cut the cauliflower florets into thin strips and season with our spices.
Spread the cauliflower onto a baking sheet and roast in the oven at 425F until the edges are crispy and browned, 20 minutes.
Next, scooch the roasted cauliflower close together and season with the toppings: black beans, tomatoes, red onion, jalapenos, and vegan mozzarella (I used the brand Daiya).
Place back in the oven to melt the cheese, 5 minutes.
And we’ve had it! A simple, comforting, low-carb and vegan recipe for cauliflower nachos that is packed with flavor and oh-so-comforting. Believe me, you will love converting traditional nachos for this cauliflower version. It’s a wholesome, healthy and nutritious recipe that you feel interested in enjoying.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #anna. Nothing makes me happier than to see your recreations.
INGREDIENTS OF CAULIFLOWER NACHOS
- 1 head cauliflower , small (about 5 cups)
- 3 to 4 tbsp avocado oil
- 1 tbsp nutritional yeast
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1/2 cup black beans
- 1/2 cup tomatoes chopped
- 1/4 cup red onion finely chopped
- 1 jalapeno chopped
- 1 cup vegan mozzarella
- 2 to 3 tbsp cilantro finely chopped
Pre-heat oven to 425F/220C. Line a baking sheet with parchment paper.
Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed, (cauliflower should be lightly coated with the oil).
Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes.
Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, japaleno and vegan mozzarella. Place back in the oven to melt the cheese, 5 minutes. Remove and sprinkle with cilantro.
Protein: 7gFat: 17g
Saturated Fat: 3g
Vitamin A: 433IU
Vitamin C: 77mg