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 Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Yield: 4servings
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Ingredients
For the cauliflower:
2poundcauliflower, cut into ½ inch slices (or 1 large head/ 900g)
3Tablespoonoil, or any neutral flavored oil (or 30mL)
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.
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.
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.*
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.
Top the cauliflower nacho with fresh cilantro and avocado. Enjoy!
Notes
Feel free to substitute, add, and adjust the nacho toppings to your liking!