Cauliflower Nachos

Is there anything cauliflower CAN’T do??  Pizza crust, tater tots, alfredo sauce, fried rice and now NACHOS!!! Cauliflower appears so unassuming, but it becomes a chameleon in the kitchen!!

It is the savior for many, low-carb and keto followers. It can be grilled, roasted, riced, mashed and pureed with great success.  Here we use large florets sliced to form a flat surface to serve as a bed for mashed pinto beans, vine ripe tomatoes, creamy avocado and vibrant shredded red cabbage.  Add in the health boosting spices of chili powder, cumin and garlic, and you have a winner for your next game day buffet or afterschool snack.

It can easily be assembled and then re-heated before serving making it a perfect pot-luck dish!  Give it a try, and let me know how it goes.  If it doesn’t fly off the pan, it is probably because it is almost too pretty to eat!

A Healthy Lifestyle Begins in the Kitchen, so go get cooking!

Until Next Time,

Mrs. Dornberg, Your kitchen BFF


Cauliflower Nachos
Yield: Approximately 4-6 Servings

Grapeseed or other high heat oil
1 Teaspoon chili powder
1 Teaspoon ground cumin
½ Teaspoon granulated onion
½ Teaspoon granulated garlic
1 Large head cauliflower
1 Large (28 oz) can pinto beans
1 Teaspoon minced garlic
Salt and freshly ground pepper
Shredded cheese of choice (about 1 cup)
1 Cup chopped tomato
¼ cup chopped fresh cilantro or parsley
1 Chopped jalapeno pepper, or to taste
2 Tablespoons finely chopped red onion
1 Avocado, chopped
1 Cup finely shredded purple cabbage or lettuce

Preheat oven to 400 degF. Cover large baking sheet with foil or parchment.

In large bowl, combine 2 tablespoons oil, chili powder, cumin, granulated onion and granulated garlic. Cut cauliflower into florets and then into ½ inch slices. Add to spice mixture and gently toss to coat. Transfer cauliflower to prepared sheet; bake until tender and starting to brown, about 12 minutes.

While cauliflower is roasting, heat sauté pan over medium-high heat. Add oil to coat bottom, then add minced garlic and heat for 30 seconds. Add pinto beans and cook, until starting to soften, using a potato masher to break up beans. Cook until you reach a thick, chunky paste stage. Season to taste with chili powder, salt and pepper.

Remove cauliflower from oven and top with beans and cheese. Bake until beans are heated, and cheese has melted, about 3-4 minutes.

Remove cauliflower mixture from oven and if desired, carefully transfer to serving platter (or just serve from baking sheet). Top with tomatoes, cilantro or parsley, jalapeno, onion, avocado and cabbage or lettuce. Serve immediately.

Click Here for printable PDF of recipe

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