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.

Breana Killeen
Source: EatingWell Magazine, January/February 2020
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Ingredients

Ingredient Checklist

Directions

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  • 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; protein 19.4g 39% DV; carbohydrates 28.7g 9% DV; exchange other carbs 2; dietary fiber 11.2g 45% DV; sugars 7.5g; fat 25.5g 39% DV; saturated fat 5.9g 30% DV; cholesterol 20mg 7% DV; vitamin a iu 860.2IU 17% DV; vitamin c 121.3mg 202% DV; folate 179.9mcg 45% DV; calcium 289.1mg 29% DV; iron 3.4mg 19% DV; magnesium 60.5mg 22% DV; potassium 1118.4mg 31% DV; sodium 572.3mg 23% DV.