Lunch: Cauliflower Nachos
Recipe by Rian Handler We gave these "nachos" a traditional Mexican spice, but feel free to eliminate or even up the amounts to your heart's desire.
Ingredients
2 small heads (or 1 large head) cauliflower, chopped
3 tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 c. Colby-Jack, shredded
Salsa, for serving
Guacamole, for serving
Pickled Jalapeños, for serving
Instructions
Preheat oven to 425 degrees F.
To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast for 35-40 minutes until golden and crispy.
Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
Garnish with your favorite salsa, guacamole, and pickled jalapeños.
Reviews
Add a review for Cauliflower Nachos
Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
