Swapping in tender-crisp cauliflower slices for chips in these cauliflower nachos ups your veggie servings for the day.

Breana Killeen
Source: EatingWell Magazine, January/February 2020


Ingredient Checklist


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

  • 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

486.5 calories; protein 35.6g 71% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 11.2g 45% DV; sugars 7g; fat 28g 43% DV; saturated fat 6.6g 33% DV; cholesterol 79.4mg 27% DV; vitamin a iu 874.9IU 18% DV; vitamin c 121.3mg 202% DV; folate 182.7mcg 46% DV; calcium 234.6mg 24% DV; iron 3.1mg 17% DV; magnesium 80.8mg 29% DV; potassium 1237.6mg 35% DV; sodium 484.1mg 19% DV.

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Rating: 5 stars
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