Cauliflower Chicken Nachos

Cauliflower Chicken Nachos

1 Review
From: EatingWell Magazine, January/February 2020

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons grapeseed oil or avocado oil
  • ¾ teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ¾ teaspoon onion powder
  • ¼ teaspoon salt, divided
  • 8 cups large cauliflower florets, cut into ½-inch-thick slices
  • 1 cup chopped tomato
  • 1 avocado, diced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices
  • 2 tablespoons finely chopped red onion
  • ¾ cup canned reduced-sodium refried black beans
  • 2 cups shredded cooked chicken
  • ¾ cup shredded Mexican cheese blend
  • ¾ cup finely shredded cabbage


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine oil, chili powder, cumin, onion powder and ⅛ 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.
  3. Meanwhile, combine tomato, avocado, cilantro, jalapeños, onion and the remaining ⅛ teaspoon salt in a small bowl.
  4. Top the cauliflower with beans, chicken and cheese. Bake until the cheese is melted, about 5 minutes.
  5. Serve the "nachos" topped with the salsa and cabbage.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 486 calories; 28 g fat(7 g sat); 11 g fiber; 27 g carbohydrates; 36 g protein; 183 mcg folate; 79 mg cholesterol; 7 g sugars; 0 g added sugars; 875 IU vitamin A; 121 mg vitamin C; 235 mg calcium; 3 mg iron; 484 mg sodium; 1,238 mg potassium
  • Nutrition Bonus: Vitamin C (202% daily value), Folate (46% dv), Calcium (24% dv)
  • Carbohydrate Servings: 2

Reviews 1

January 11, 2020
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By: Peg N
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!!
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