Roasting cauliflower slices gives them a tender-crisp texture perfect for piling with hearty nacho toppings. Swapping out chips for a big pile of florets and topping them with high-protein smoked tofu makes this healthy vegetarian recipe dinner-worthy. Look for smoked tofu in the refrigerated area of the produce section at the grocery store. Source: EatingWell Magazine, January/February 2020

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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, tofu and cheese. Bake until the cheese is melted, about 5 minutes.

  • Serve the cauliflower topped with the salsa and cabbage.

Nutrition Facts

426 calories; 25.5 g total fat; 5.9 g saturated fat; 20 mg cholesterol; 572 mg sodium. 1118 mg potassium; 28.7 g carbohydrates; 11.2 g fiber; 7 g sugar; 19.4 g protein; 860 IU vitamin a iu; 121 mg vitamin c; 180 mcg folate; 289 mg calcium; 3 mg iron; 61 mg magnesium;