Roasted Cauliflower Nachos

Crispy roasted cauliflower topped with melted cheese and classic Mexican nacho toppings makes for a delightful, healthy appetizer (or meal)!

I bought a head of cauliflower on a whim a while ago, not sure what I’d make with it, but there it was, on the veggie shelf, staring at me. What was I supposed to do? I couldn’t just LEAVE it there! So I purchased it and brought it home and stuck it in my vegetable drawer in my fridge. It waited oh so patiently for me to eat it. There were times when I wanted to roast it up, but we had a strange twist of cold spring weather and I couldn’t open the windows. If I don’t open the windows when I’m roasting cauliflower, the smoke alarm gets upset and starts screaming very loudly. It’s a little touchy, that smoke alarm. I suppose that’s a good thing, mostly, but not when I want to make me some roasted cauliflower and it’s cold outside!

Anyway, today it’s a proper beauty of a spring day. 70 and sunny, not a cloud in the sky and just a light breeze. Of course my son decided it was too hot in the house today while I was at work and turned the A/C on. I told him we needed to open the windows because I was roasting cauliflower … he did help open some windows and turn off the A/C, but then he retreated to the basement.

I have to tell you, I honestly love cauliflower nachos even more than the chip nachos. Don’t get me wrong … I frequently make nachos with chips, but cauliflower nachos are so tasty … and my body just feels so good when I eat them. I can feel my whole body reacting with pleasure and satisfaction immediately. Even my persnickety taste buds.

Note: I would have added black beans, but somehow I couldn’t find any in my cupboard! Also, I wanted something RED on my nachos, but I just didn’t have anything on hand. If you can fit in something red, your eyes will thank you because we eat with our eyes first, and red is the color that makes us salivate and crave food. A little throwback from way back when we had to hunt for our existence and red meat signaled survival.

Roasted Cauliflower Nachos

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 - 2 servings 1x

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Ingredients

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For the roasted cauliflower:

• 1/2 of a head of cauliflower, cut into florets
• 1/2 Tablespoon avocado or olive oil
• Favorite seasonings (I used Trader Joe’s 21-Seasoning Salute & Red Robin Seasoning)

For the nachos:

• Shredded Mexican cheese
• Taco meat and/or cooked black beans, warm
• Sweet corn, cooked (or frozen, thawed)
• Chopped red onion
• Thinly sliced jalapeno peppers
• Fresh cilantro leaves
• Other topping ideas: sliced olives, bell peppers, cherry tomatoes

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Instructions

1. Preheat the oven to 450 F. Spray a baking sheet with cooking spray.
2. In a medium mixing bowl, toss the cauliflower florets with the oil and seasonings. Spread out onto the prepared baking sheet. Roast for 15 – 20 minutes or until browned on one side, then flip and roast the other side for another 10 minutes or until the cauliflower is browned and crispy on the edges.
3. Set the cauliflower on a microwave or oven-safe plate. Sprinkle with a bit of cheese, then add the other toppings (except the cilantro). Sprinkle with a bit more cheese. Microwave or bake until the cheese is nicely melted. Sprinkle with cilantro and enjoy with your favorite salsa.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at What’s for Dinner Sunday, Weekend Potluck, Pretty Pintastic Party, Clever Chicks Bloghop and Happiness is Homemade.