Cauliflower Nachos
Cauliflower nachos, the healthier alternative to classic nachos! The gluten-free snack can be topped with all your favorite nacho toppings but not the guilt!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pound cauliflower (, cut into ½ inch slices (or 1 large head/ 900g))
- 3 Tablespoon oil (, or any neutral flavored oil (or 30mL))
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- ½ teaspoon chilli powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cracked black pepper
- ½ medium red onion (, thinly sliced)
- 6 ounce Mexican cheese
- ½ cup refried beans
- 1 cup cherry tomato (, quartered)
- ½ jalapeno (, thinly sliced)
- ¼ cup cilantro leaves (, for garnish (not packed))
- ½ avocado (, roughly diced (or guacamole))
Instructions
- 1
Preheat the oven to 425°F.
- 2
In a large mixing bowl, gently toss the cauliflower with the vegetable oil until evenly coated. Sprinkle the remaining seasoning and spices onto the cauliflower and gently toss to evenly distribute.
- 3
Transfer the cauliflower to a sheet pan lined with parchment, try to keep the cauliflower slices evenly spread out. Sprinkle the sliced red onions on top of the cauliflowers and bake the cauliflower for about 15-20 minutes, or until the cauliflowers are tender and slightly brown here and there.
- 4
Once the cauliflowers are tender, push all the cauliflowers and onion together onto the center of the sheet pan. Be careful! It will be extremely hot! *Try to keep the cauliflower slices close to each other but in a single layer.*
- 5
Sprinkle half of the cheese on top of the cauliflowers, then top it with scattered dollops of refried bean, the quartered tomatoes, and jalapeño slices. Sprinkle on the remaining Mexican cheese and bake for 3-5 minutes until the cheese is melted.
- 6
Top the cauliflower nacho with fresh cilantro and avocado. Enjoy!