Swapping in tender-crisp cauliflower slices for chips in these cauliflower nachos ups your veggie servings for the day. Source: EatingWell Magazine, January/February 2020

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Combine oil, chili powder, cumin, onion powder and 1/8 teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 15 to 20 minutes.

  • Meanwhile, combine tomato, avocado, cilantro, jalapeños, onion and the remaining 1/8 teaspoon salt in a small bowl.

  • Top the cauliflower with beans, chicken and cheese. Bake until the cheese is melted, about 5 minutes.

  • Serve the "nachos" topped with the salsa and cabbage.

Nutrition Facts

487 calories; 28 g total fat; 6.6 g saturated fat; 79 mg cholesterol; 484 mg sodium. 1238 mg potassium; 27.2 g carbohydrates; 11.2 g fiber; 7 g sugar; 35.6 g protein; 875 IU vitamin a iu; 121 mg vitamin c; 183 mcg folate; 235 mg calcium; 3 mg iron; 81 mg magnesium;

Reviews

Rating: 5 stars
01/11/2020
These were so good and so easy! We are them as “nachos” but they would be excellent as a taco filling. We used a homemade adobo seasoning on our chicken which made them extra good! I found it easier to brush the seasoning onto the cauliflower rather than tossing it in a bowl. Thanks for the great low carb idea!! Read More