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How to Make Cauliflower Nachos - A Step-by-Step Guide

Are you looking for a delicious and healthy snack or appetizer? Look no further than cauliflower nachos! This twist on the classic Mexican dish is a great way to enjoy the flavors of nachos while incorporating some nutritious ingredients. Whether you’re hosting a game day party or simply craving a savory snack, these cauliflower nachos are sure to be a hit.

One of the best things about this recipe is that it’s incredibly versatile. You can customize your cauliflower nachos with your f...

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Ingredients

  • ½ large red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • ¼ teaspoon ground cumin
  • 1 head cauliflower, outer leaves trimmed
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • ½ avocado
  • ¼ cup sour cream
  • 2 small limes, juiced
  • 1 tablespoon chopped cilantro
  • 1 pinch salt
  • 1 (15 ounce) can seasoned black beans
  • 1 cup quartered cherry tomatoes
  • ¼ cup crumbled queso fresco
  • 2 tablespoons chopped cilantro
  • 1 lime, cut into wedges

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
  • Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
  • Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
  • Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
  • Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
  • Heat black beans in a small saucepan until heated through, about 5 minutes.
  • Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

    • Nutrition

    317 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 11mg
    • Sodium: 817mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 13g
    • Total Sugars: 7g
    • Protein: 13g
    • Vitamin C: 92mg
    • Calcium: 122mg
    • Iron: 2mg
    • Potassium: 790mg

    Categories

    Appetizer recipes
    Vegetarian recipes
    Gluten free recipes
    Low carb recipes
    Snack recipes