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Cheesy Cauliflower Nachos

Servings: 4

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!