Cauliflower nachos are a healthier, low-carb twist on the traditional nachos. By replacing tortilla chips with roasted cauliflower, you can still enjoy the delicious flavors of nachos while keeping it light and nutritious. Packed with colorful veggies, cheese, and flavorful toppings, these cauliflower nachos are perfect for a snack, appetizer, or even a light meal.
Whether you’re looking for a keto-friendly option or simply want to incorporate more veggies into your diet, this recipe has you covered!
Ingredients:
- 1 medium head of cauliflower (cut into bite-sized florets)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup black beans (optional)
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- 1/4 cup sliced black olives
- 1/4 cup diced red onions
- 1/4 cup fresh cilantro (chopped)
- Sour cream, guacamole, or salsa (for serving)
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Roast the cauliflower: Toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes, or until they are tender and slightly crispy on the edges.
- Assemble the nachos: Once the cauliflower is roasted, transfer the florets to an oven-safe dish or keep them on the baking sheet. Sprinkle the shredded cheese evenly over the cauliflower. Add the black beans, diced tomatoes, jalapeños, black olives, and red onions on top.
- Melt the cheese: Return the assembled nachos to the oven and bake for another 5-7 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove the nachos from the oven, sprinkle with fresh cilantro, and serve with sour cream, guacamole, or salsa on the side.
Enjoy your healthy, flavorful cauliflower nachos!