Cauliflower Nachos
These Cauliflower Nachos are a great way to help serve my nacho fix without all the unhealthy ingredients. You can even add cheese to this recipe (I normally don’t)
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 43 minutes
Calories 157 cal
Ingredients
- 1 medium head cauliflower cut into florets
- 2 tsp. olive oil
- ½ tsp. ground cumin
- ¼ tsp. sea salt or Himalayan salt
- ¼ tsp. chili powder
- ¼ tsp. garlic powder
- ½ cup shredded Monterey jack or pepperjack cheese (or try it without)
- ¼ cup chopped tomato
- ¼ cup chopped red onion
- ¼ cup chopped orange bell pepper
- 1 medium jalapeño seeds and veins removed (optional), sliced (can add a second if desired)
- ½ cup mashed avocado
- 2 Tbsp. finely chopped cilantro
- Greek yogurt for topping after cooking
Instructions
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Preheat oven to 425º F.
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Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
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Bake for 30 to 35 minutes, or until tender crisp and golden.
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Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted. Or skip this step, or do half with cheese and half without.
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Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.
- Add greek yogurt on top as a (sour cream dip) after cooking. So good!
*This recipe is from the Beachbody Blog*
I love to use the leftovers for lunch sometimes and even add ground turkey to it to add a protein to the meal. This is a great snack or meal anytime but especially a great snack to share at Football party. Enjoy!!
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