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The Best Recipes: Cauliflower Nachos Popular Recipes

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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.

Notes :

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