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Cheesy Cauliflower Nachos
I posted this recipe on Instagram last weekend and there’s such great feedback telling me that you tried it, and LOVE it! So happy to hear this!
As always, ingredients are SUPER interchangeable, so use what you have and hand and add whatever your family loves!
If you’re watching your carbohydrates in the evening, or you’re gluten free…yet… you still want to eat *VERY* delicious food, then THIS may very well be your FAVORITE CFC recipe yet!
➡️ Why Cauliflower?
Cauliflower is a member of the cancer-fighting, cruciferous veggie family.
Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both our heart and brain health!
Makes 4 servings
Ingredients:
- 1 large cauliflower head, cut into 1 inch thick slices
- avocado oil, or olive oil
- sea salt and freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup black beans, drained and rinsed
- 1/2 cup organic corn, fresh or frozen
- 1 cup chopped grape or cherry tomatoes
- 1/4 cup diced red onion
- 1 jalapeño, seeded and sliced
- 1 cup shredded Mexican cheddar cheese
- plain Greek yogurt for serving
- 1/4 cup chopped fresh cilantro for serving
Instructions:
Arrange a rack in the middle of your oven and line a large baking sheet with parchment paper.
Preheat your oven to 425 degrees f.
Remove the outermost leaves from the cauliflower and rinse off any dirt by running it under water. Pat the excess moisture with a towel, or allow to air dry.
Slice your cauliflower into 1 inch slices; it’s ok if the slices don’t hold together. Spread the sliced cauliflower into the large baking sheet and lightly spray or brush with oil.
Sprinkle evenly with sea salt and pepper to taste, then garlic and onion powder.
Roast for 20 minutes, turning halfway through until golden brown and crispy on all sides.
Once the florets are done, transfer half of them into an oven dish.
Evenly add half of your beans on top of the florets.
Next add chopped tomatoes, onions, jalapeños, followed by the shredded cheese. Make sure you reserve half of each topping to add to the next layer of cauliflower.
Add the second layer of cauliflower and repeat with remaining toppings.
Place your dish into the oven and roast until cheese is melted, about 6-7 minutes.
Remove your cauliflower nachos from the oven, add a dollop of Greek yogurt and garnish with chopped cilantro.
Serve immediately and enjoy!
❤Rachel
Ingredients
- 1 large cauliflower head, cut into 1 inch thick slices
- avocado oil, or olive oil
- sea salt and freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup black beans, drained and rinsed
- 1/2 cup organic corn, fresh or frozen
- 1 cup chopped grape or cherry tomatoes
- 1/4 cup diced red onion
- 1 jalapeño, seeded and sliced
- 1 cup shredded Mexican cheddar cheese
- plain Greek yogurt for serving
- 1/4 cup chopped fresh cilantro for serving
Instructions
- Arrange a rack in the middle of your oven and line a large baking sheet with parchment paper.
- Preheat your oven to 425 degrees f.
- Remove the outermost leaves from the cauliflower and rinse off any dirt by running it under water. Pat the excess moisture with a towel, or allow to air dry.
- Slice your cauliflower into 1 inch slices; it's ok if the slices don't hold together. Spread the sliced cauliflower into the large baking sheet and lightly spray or brush with oil.
- Sprinkle evenly with sea salt and pepper to taste, then garlic and onion powder.
- Roast for 20 minutes, turning halfway through until golden brown and crispy on all sides.
- Once the florets are done, transfer half of them into an oven dish.
- Evenly add half of your beans on top of the florets.
- Next add chopped tomatoes, onions, jalapeños, followed by the shredded cheese. Make sure you reserve half of each topping to add to the next layer of cauliflower.
- Add the second layer of cauliflower and repeat with remaining toppings.
- Place your dish into the oven and roast until cheese is melted, about 6-7 minutes.
- Remove your cauliflower nachos from the oven, add a dollop of Greek yogurt and garnish with chopped cilantro.
- Serve immediately and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 large cauliflower head, cut into 1 inch thick slices
- avocado oil, or olive oil
- sea salt and freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup black beans, drained and rinsed
- 1/2 cup organic corn, fresh or frozen
- 1 cup chopped grape or cherry tomatoes
- 1/4 cup diced red onion
- 1 jalapeño, seeded and sliced
- 1 cup shredded Mexican cheddar cheese
- plain Greek yogurt for serving
- 1/4 cup chopped fresh cilantro for serving
Instructions
- Arrange a rack in the middle of your oven and line a large baking sheet with parchment paper.
- Preheat your oven to 425 degrees f.
- Remove the outermost leaves from the cauliflower and rinse off any dirt by running it under water. Pat the excess moisture with a towel, or allow to air dry.
- Slice your cauliflower into 1 inch slices; it's ok if the slices don't hold together. Spread the sliced cauliflower into the large baking sheet and lightly spray or brush with oil.
- Sprinkle evenly with sea salt and pepper to taste, then garlic and onion powder.
- Roast for 20 minutes, turning halfway through until golden brown and crispy on all sides.
- Once the florets are done, transfer half of them into an oven dish.
- Evenly add half of your beans on top of the florets.
- Next add chopped tomatoes, onions, jalapeños, followed by the shredded cheese. Make sure you reserve half of each topping to add to the next layer of cauliflower.
- Add the second layer of cauliflower and repeat with remaining toppings.
- Place your dish into the oven and roast until cheese is melted, about 6-7 minutes.
- Remove your cauliflower nachos from the oven, add a dollop of Greek yogurt and garnish with chopped cilantro.
- Serve immediately and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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