Skip to main content New<> this month
Get the Allrecipes magazine

Cauliflower Nachos

Rated as 0 out of 5 Stars
4 made it  |  0 reviews   |  1 photos
34

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 317
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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 39.2 13.1 11 817 Full nutrition

Explore more

Reviews

Read all reviews 0