4.28 106 Published Jan 29, 2020, Updated Sep 23, 2024 They’re the perfect game day appetizer, but you can also serve them as a simple sheet pan meal. It’s something the whole family will love! I mean, have you ever told your kids (or husband) that you’re having nachos for dinner before? If not, try it with the recipe and just watch their eyes light up.
Why Use Cauliflower Instead of Chips?
First things first, let’s address the elephant in the room. Yes, I, the chip lover am swapping something in place of chips! It’s true, I love chips (especially in recipes like these loaded nachos) but I also love vegetables. Fun fact about cauliflower from my trusted nutrition source, Healthline, “Cauliflower contains some of almost every vitamin and mineral that you need.” Who knew? It’s packed with vitamins, minerals and fiber. A definite nutrient upgrade from tortilla chips!
Slicing and Roasting the Cauliflower
Arguably one of the most important steps of this recipe is slicing and roasting the cauliflower. You start by prepping a large baking sheet — I simply spray mine with olive oil or avocado oil cooking spray. Then you’ll slice your cauliflower. You can chop the cauliflower head into florets, but I prefer slicing it so the pieces are a bit flatter and a tiny bit more like a chip. Cauliflower is never going to be a chip, but this method of slicing makes the cauliflower flatter and more chip-like. The next step is to season the cauliflower with spices to enhance the overall nacho flavor. For this you’ll combine the garlic powder, onion powder, cumin, paprika, chili powder, sea salt and oil in a large bowl. Add in the sliced cauliflower and toss to coat. Now this part is important! Place the cauliflower on the baking sheet, but space the pieces out to make sure that none are touching! Bake for 20 minutes at 425ºF or until the cauliflower is starting to brown.
Cauliflower Nacho Toppings
Beside having a good base (the roasted cauli), you obviously need delicious toppings for these nachos! Feel free to play with your own combinations or add your favorite ingredients. Here are the toppings I decided to use:
refried beans shredded Mexican cheddar cheese jalapeño grape/cherry tomatoes red onion fresh cilantro avocado
For this version, I added the refried beans, shredded cheese and jalapeños to the roasted cauliflower and then baked again to melt the cheese and warm the beans. After the second bake, I topped the nachos with the fresh ingredients and served. I love the combination of warm and cool temperatures. As you can see, these nachos are super easy to whip up. I can’t wait for you to try them.
Here Are More Vegetable Packed Recipes to Try!
Vegetarian Mezze Platter Naan Pizza with Butternut Squash and Pesto Buffalo Cauliflower Wings Healthy Sweet Potato Skins Baked Kale Chips
Want More Cauliflower Recipes?
Baked Cauliflower Mac and Cheese Cauliflower Grits with Blackened Shrimp Turkey Cauliflower Baked Ziti 6-Ingredient Healthy Mashed Cauliflower Low-Carb Cauliflower Potato Salad Cauliflower Fried “Rice” Cauliflower Soup Roasted Cauliflower Roasted Cauliflower Salad
Be sure to check out all of the cauliflower recipes here at EBF!
