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Cauliflower Nachos

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"Skip the chips and use slabs of roasted cauliflower instead! I opted for these toppings because they were balanced and played well off each other, but you can change them up as you please."
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1 h servings 317 cals
Original recipe yields 4 servings

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
  3. Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
  4. Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
  5. Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
  6. Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
  7. Heat black beans in a small saucepan until heated through, about 5 minutes.
  8. Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

Nutrition Facts

Per Serving: 317 calories; 19.2 g fat; 39.2 g carbohydrates; 13.1 g protein; 11 mg cholesterol; 817 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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