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Cauliflower Nachos

"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."

Ingredients :

• Pickled Red Onion:
• 1/2 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground cumin
• 1 head cauliflower, outer leaves trimmed
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• Avocado Crema:
• 1/2 avocado
• 1/4 cup sour cream
• 2 small limes, juiced
• 1 tablespoon chopped cilantro
• 1 pinch salt
• 1 (15 ounce) can seasoned black beans
• 1 cup quartered cherry tomatoes
• 1/4 cup crumbled queso fresco
• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

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

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