Today we made Cauliflower Nachos for the first time, and this is our recipe. This is a great recipe for a lot of reasons. One is that this is a vegetarian recipe. If you’re a vegetarian, or just having a meat free day, this is a great option. Another is if you’re trying to make food that won’t raise your blood sugar (because you’re a diabetic), also a great option. If you’re dieting and trying to lose weight, or carb counting, also a great option.
This recipe has way more flavor than you might think (if you do it right). What you’re going to get is a way to completely enjoy nachos with no meat, no beans, no tortilla chips, and no guilt! Many times people that that eating without meat or when you are eating lighter in general, you have to sacrifice everything and anything that actually tastes good. This recipe proves that is simply not the case.
- 1 head of cauliflower
- olive oil or olive oil spray
- salt and pepper to taste
- cumin
- garlic powder
- chili powder
- paprika
- 1/2 sweet onion diced
- red pepper diced
- sliced jalapeno pepper (if you like heat)
- 1 bunch green onions chopped
- 1/2 head lettuce chopped
- 1 tomato chopped
- oil and vinegar to taste
- 1/2 fresh lime
- 4-6 oz 2% milk mexican shredded cheese
- taco sauce or salsa to taste
- First, pre-heat your oven to 425. Spray or drizzle olive oil on a baking sheet. Break your cauliflower apart by coring out the center bottom side up Then break off the main sections and gently slice them into 1/4" slices laying them on the cookie sheet as shown in the image above.
- Once you've filled the entire cookie sheet, drizzle or spray the pan with olive oil again, and then sprinkle on your spices to taste. Salt, pepper, cumin, chili powder, garlic powder, and paprika. Cook in the middle shelf of your oven for about 20 minutes.
- While they are roasting in the oven, chop your green onion, sweet onion, and red pepper - and set aside for when the cauliflower comes out of the oven. Also chop your lettuce and tomato and place in a separate medium sized bowl. Add a tablespoon or so of olive oil and a teaspoon of red wine vinegar, and squeeze the lime juice over the top - then mix well and set aside.
- Once the cauliflower comes out of the oven first drizzle or spray it again with a little more olive oil. Then sprinkle the onion and green pepper on top, along with the cheese. If you sliced some jalapeno for a little heat, put that on top as well. Put the cookie sheet back in the oven for an additional 10 minutes. Then when they come out sprinkle the green onion over the top, and serve!
- Once plated, drizzle your favorite salsa or taco sauce on top - you might even like a little fat free sour cream!
