Ingredients
Scale
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
Instructions
- Preheat the oven to 450 F. Spray a baking sheet with cooking spray.
- 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.
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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