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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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pickled Red Onion:
Avocado Crema:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.

  • 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.

  • Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.

  • Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.

  • Heat black beans in a small saucepan until heated through, about 5 minutes.

  • 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

317 calories; protein 13.1g; carbohydrates 39.2g; fat 19.2g; cholesterol 11.3mg; sodium 816.7mg. Full Nutrition
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