Cauliflower Nachos
Cauliflower Nachos
This is what you want to whip up when your kiddo is getting tired of the same old lunches and wants a little pizazz or something new to eat. Enter cauliflower “nachos.” These are wonderful because they can be easily adapted to however you are eating at the moment - maybe tomatoes, beans (navy or black, whatever you are tolerating), dairy/no dairy. We typically load it up with salsa, cheddar cheese, black olives, avocado and yogurt sauce - with a squeeze of lime! This is the best comfort food and super filling. Unlike traditional nachos, we do eat this with a fork.
Prep Time: 15 minutes Cook Time: 45 minutes
Ingredients:
1 head cauliflower, cut into florets
2 tablespoons olive oil
½ tsp sea salt
1 tsp each of coriander, cumin and smoked or paprika (make sure your spices have to added or hidden starches)
1-2 cups of cooked navy or black beans (we do dried beans with a 24-hour soak and then cook them)
1 cup shredded cheese, like cheddar or havarti (I shred the cheese because pre-shredded often contain starches or anti-caking agents)
1 cup salsa -make sure you have a brand free of additives and sugar!
2 tablespoons chopped fresh cilantro leaves
½ cup sliced black olives
1 avocado, sliced
½ cup yogurt sauce
Directions:
Preheat oven to 400 degrees.
Place cauliflower florets in a single layer onto a baking sheet. Toss the florets with olive oil, sea salt, coriander, cumin and smoked paprika. Add olive oil, garlic, cumin, chili powder and paprika
Bake for 30 minutes until golden brown, flipping the cauliflower halfway through.
Remove from the oven and sprinkle beans, salsa and cheese over the florets.
Return to the oven and continue baking for another 5-10 minutes, until the cheese is melted.
Serve immediately, topped with olives, avocado and Yogurt Sauce.