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Indulge your nacho cravings with this healthy vegetarian nacho recipe that's loaded with vegetables (thanks in part to roasted cauliflower standing in for chips) and protein-packed beans, and has a lot more fiber than traditional nachos. These baked cauliflower nachos, piled with guacamole, melty cheese, fresh pico de gallo and avocado, are great as an appetizer or could be eaten as a light dinner.

Source: EatingWell.com, November 2017


Read the full recipe after the video.

Recipe Summary

45 mins
45 mins


Ingredient Checklist


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

  • Combine oil, chili powder, cumin and onion powder in a large bowl. Add cauliflower and gently toss to coat. Arrange the cauliflower on the prepared baking sheet; bake until tender and starting to brown, 12 to 15 minutes. Remove the pan from the oven; top the cauliflower with beans, then sprinkle with cheese. Return to the oven and bake until the beans are heated through and the cheese has melted, about 3 minutes.

  • Meanwhile, combine tomato, cilantro, jalapeños, onion and salt in a small bowl.

  • Transfer the cauliflower slices a platter and top with the tomato mixture, avocado and cabbage.

Nutrition Facts

1 serving
288 calories; protein 10.5g; carbohydrates 17.9g; dietary fiber 7.9g; sugars 4.4g; fat 21.3g; saturated fat 5.7g; cholesterol 20mg; vitamin a iu 569.8IU; vitamin c 78.4mg; folate 132.1mcg; calcium 193.2mg; iron 1.6mg; magnesium 55.3mg; potassium 844.6mg; sodium 310.1mg; thiamin 0.2mg.

3 fat, 2 vegetable, 1/2 high-fat protein, 1/2 starch