Recipe

September 16, 2021

Cauliflower Nachos

Recipe: Hannah Sunderani

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Get this Cauliflower Nachos recipe from the vegan food blog Two Spoons.

These cauliflower nachos are low-carb, cheesy, vegan and loaded with veggies! They’re baked until crispy and then topped with black beans, tomatoes, red onion, japaleno, vegan cheese and cilantro.

Ingredients

Cauliflower Nachos

  • 1 head cauliflower, small (about 5 cups)
  • 3 to 4 tbsp avocado oil
  • 1 tbsp nutritional yeast
  • 1 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp sea salt

Toppings

  • 1/2 cup black beans
  • 1/2 cup tomatoes, chopped
  • 1/4 cup red onion, finely chopped
  • 1 jalapeno, chopped
  • 1 cup vegan mozzarella
  • 2 to 3 tbsp cilantro, finely chopped

Directions

Yield: Serves 4

  1. Pre-heat oven to 425°F/220°C. Line a baking sheet with parchment paper.
  2. Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed, (cauliflower should be lightly coated with the oil).
  3. Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes.
  4. Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, jalapeno and vegan mozzarella. Place back in the oven to melt the cheese, 5 minutes. Remove and sprinkle with cilantro.
Photographer:

Courtesy of Two Spoons

Source:

Two Spoons

Tags: Baked Cauliflower Cauliflower nachos Hannah Sunderani nachos Two Spoons Vegan

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