Cauliflower Nachos

These cauliflower nachos will be your new favorite way to get more veggies into your diet. They’re packed with nutrition, and you’ll be glad to have this recipe when you get sick of eating salads.

If you follow us on Instagram stories, you know that we've discussed our struggle with getting in enough veggies for the day. We are good at hiding veggies in all the soupssauces and dips that we share, but we have a hard time eating them on their own. We are making a conscious effort to share more veggie recipes like this one, which not only taste, but are actually enjoyable and fun!

What stands out

You won’t feel like you’re sitting down to a big plate of veggies when you prepare these nachos: cauliflower seasoned and roasted to perfection, topped with peppers, onions, olives, tomatoes, provolone cheese and a drizzle of sour cream. These are not only addictive but we found they actually increased our craving for vegetables. The best part is, all the toppings are customizable. Use your favorite melting cheese, your favorite crunchy vegetables, and add on beans or ground meat if you want more protein.

How to Prepare Cauliflower Nachos

Preheat the oven to 425F (220C).

Separate the cauliflower into florets or flat slices.

Add the florets to a bowl and toss with the olive oil, salt, pepper, oregano, and garlic powder. Measure the seasonings with your heart.

Bake for 25 to 30 minutes on a parchment paper-lined baking sheet, until the cauliflower is soft and golden.

Then add the toppings: provolone, diced peppers, jalapeños (if using), onions, tomatoes, olives, and parmesan and bake for another 5 to 10 minutes.

Remove from the oven drizzle on the sour cream, and enjoy!

Kitchen tip

Chopping up all the veggies can be laborious. Try using a veggie chopper which makes quick work of preparing the nacho toppings.

Swaps

1. Instead of sour cream, you can also drizzle on some plain yogurt. For both yogurt and sour cream, we like to dilute them with a bit of water, which makes it easier to drizzle the dairy over the nachos.
2. For additional protein you can add cooked, seasoned ground meat or canned beans (rinsed and drained).
3. Not a fan of cauliflower? You can also use broccoli as the base for the nachos. (Although we recommend you don’t knock the cauliflower til you try it…it’s mild after being roasted.)

Serve it with

• Name a more iconic duo than nachos and wings. Pick from Honey BBQ WingsGarlic Parmesan WingsHot Honey Chicken Wings or even Alfredo Wings.
• You can’t go wrong with a cold beer and nachos, but sometimes a fruity beverage is just the thing. Try our Strawberry Mojito and Watermelon Slushie.
• The healthy snack deserves to be paired with the healthy dessert. Our Frozen Watermelon Slushie keeps things low-carb but sweet and satisfying.
• Nachos are the appetizer to kick off a Mexican-inspired meal. For dinner, try these Fajitas.

Questions

Can i add more protein to these nachos?

Certainly! We like to add a bit of fully cooked ground, seasoned meat, such as beef, turkey, or chicken. Add the meat along with the other toppings. You can also use canned beans (rinse and drain them before adding them to the nachos).

Can we make these vegan or dairy-free?

Absolutely! Just use any vegan cheese and sour cream substitute you like.

We don’t like cauliflower. IS there anything else we can use?

Yes, you can use broccoli instead of cauliflower and the recipe instructions remain the same. You can also use thinly sliced potatoes.

What other spices can i try on the cauliflower?

There is no limit to all of the flavor combinations you can try. Some other spices we enjoy include Tajin, onion powder, chili powder, and Mexican oregano.

Can we make this recipe in advance?

Yes! You can prep all the toppings and roast the cauliflower a day in advance. Assemble, cook, and serve fresh out of the oven.

Ingredients

Makes 2 servings

The Cauliflower:

• ½ head cauliflower, (about 500 grams)
• 2 tablespoons olive oil
• salt and pepper, measure with your heart
• garlic powder, measure with your heart
• dry oregano, measure with your heart

The Toppings:

• 5 slices provolone cheese, or any grated cheese
• ½ cup mini bell peppers, finely diced
• 1 jalapeno, finely diced, (optional)
• ¼ red onion, finely diced
• 5 cherry tomatoes, finely diced
• ¼ cup green olives, sliced
• 1 tablespoon Parmigiano Reggiano cheese, finely grated
• 2 tablespoons sour cream

Equipment

• Baking Sheet
• Chefs Knife
• Chopper
• Cutting Board
• Measuring Cups + Spoons

Method

1. Note: everything in this recipe is to taste so please add as much or as little as you like and don't forget to measure with your heart.
2. Preheat the oven to 425F (220C).
3. Separate the cauliflower into florets with your hands or you can also cut the florets into slices if you want to get flat cauliflower pieces that resemble chips. Either method will work and be delicious.
4. Add the florets to a bowl and toss with the olive oil, salt, pepper, oregano, and garlic powder. Measure the seasonings with your heart.
5. Line a baking sheet with parchment paper and distribute the seasoned cauliflower on top, making sure the pieces do not overlap.
6. Bake for 25 to 30 minutes, until the cauliflower is soft and golden. Try a small bite of the cauliflower to test for doneness.
7. Remove from the oven and add the provolone, diced peppers, jalapeños (if using), onions, tomatoes, olives, and parmesan.
8. Return the cauliflower to the oven and bake for another 5 to 10 minutes or until the cheese has melted.
9. Remove from the oven and set aside. Mix the sour cream with a a tiny bit of water, enough to make a thinner, pourable consistency.
10. Drizzle on the sour cream and enjoy!