Description
Roasted butternut squash, black beans, and chopped peppers over crispy roasted cauliflower with melty mozzarella cheese, these low-carb, plant-based cauliflower nachos are so satisfying you won’t miss the chips!
Ingredients
Scale
- 1 medium/large head cauliflower, cut into florets and roasted with olive oil, salt, garlic & seasonings
- 3/4 – 1 cup cubed butternut squash, roasted with salt, garlic, & seasonings
- 3/4 – 1 cup cooked black beans, seasoned with 1/4 teaspoon granulated garlic + 1/2 teaspoon chipotle or green chile powder
- 4 – 6 oz. shredded part-skim shredded mozzarella cheese (or blend of Italian cheeses)
- 1 jalapeno or mini sweet pepper, seeded and chopped
- For the top: fresh cilantro leaves, a drizzle of sriracha ranch, ripe avocado chunks, your favorite salsa
Instructions
- First, roast the cauliflower and butternut squash (separately). It’s okay to roast them in the oven together, but don’t mix them up on the tray. You can do the roasting ahead of time to speed it up at serving time.
- Toss the cooked black beans with the granulated garlic and chile powder, then warm in the microwave.
- For baked nachos: Preheat oven to 400 F. On a baking sheet or cast iron pan, make a layer of roasted cauliflower on the bottom. For microwave nachos: Make a layer of cauliflower on a microwave-safe plate.
- Sprinkle lightly with cheese, then tuck in bits of roasted butternut squash and black beans all over. Top with more cheese and then sprinkle with the peppers.
- Bake at 400 for about 10 – 15 minutes or microwave on high for 1 – 3 minutes until the cheese is melted and bubbly. Remove from the oven/microwave and add cilantro or other toppings as desired. Enjoy hot!
Nutrition
- Calories: 246
- Fiber: 9.8 g
- Protein: 17.4 g
Keywords: Cauliflower, Low Carb, High Protein, Heart Healthy, Gluten Free, Vegetarian