Sheet Pan Cauliflower Nachos
- Sheet Pan Cauliflower Nachos
- Recipe
- Ingredients
- Instructions
You can still get your nacho fix except with cauliflower! Except this is healthier, heartier and so stinking good. And you can make this on one single sheet pan. Easiest nachos EVER!!!
When 2018 hit, I said I would give up nachos and donuts.
Neither resolution has really stuck.
I just went to my favorite donut shop this morning (and it wasn’t my first visit of 2018) and asked for $1 worth of donut holes. The owner kind of loves me so he always gives me extra.
I said, “Not too much. I’m putting on weight!”
Then he handed over the bag of donut holes. Which was clearly like $5 worth of donut holes.
Then I came home to this.
Cauliflower nachos.
I needed to make up for the donuts so I subbed out half the tortilla chips for perfectly roasted and seasoned cauliflower florets.
So I don’t feel guilty about this at all.
Hey, tomatoes, beans, jalapenos, onion and guacamole – that’s all good-for-you-toppings, no?
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Instructions
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic, cumin, chili powder and paprika; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-14 minutes, or until tender and golden brown.
3. Stir in tortilla chips in a single layer. Top with black beans and cheese.
4. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes.
5. Serve immediately, topped with tomato, guacamole, onion, jalapeno and cilantro.
