September 16, 2021
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.
Yield: Serves 4
- Pre-heat oven to 425°F/220°C. Line a baking sheet with parchment paper.
- 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).
- 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.
- 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.