A Cauliflower Nachos Recipe that is both healthy and tasty!
Oh friends. Do I have a treat for you!
Not to toot my own horn, but I think this might be one of my finest recipe creations to date.
First, I have to confess how much I LOVE tortilla chips.
Years ago, my husband was stationed in Del Rio, TX. There isn’t much in Del Rio, but there is a Julio Chip’s Factory.
Oh. My. Word. If you’ve never had fresh chips right off the factory conveyor belt, then you have not lived. So yummy!
But in an effort to eat healthier, I rarely ever buy chips.
And now that I’ve had these healthy cauliflower nachos, I may never buy chips again. For real.
I feel the same way about my Slow Cooker Cauliflower Mash recipe. I don’t miss the potatoes!
These are actually quite easy to make. I started with homemade taco seasoning. You don’t have to make your own, but this is exactly what I used.
HOMEMADE TACO SEASONING
2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried onion powder
1/4 teaspoon dried oregano
Mix all the spices in a small bowl.
Next you slice your cauliflower into large chunks.
Brush the chunks with a generous amount of olive oil.
Then sprinkle the cauliflower with about half the seasoning. Roast the cauliflower at 425 for about 20 minutes – or until fork tender but still firm.
You could eat the seasoned and roasted cauliflower not be sad. It’s flippin’ good.
However, I think you should load your nachos!
My goal was to turn these into main dish nachos. Something you can sit down with a plate full and walk away feeling satisfied.
I also wanted to keep this fitting for a paleo, whole 30 or sugar detox diet. Therefore, I left off any cheese. No cheese, but yes guacamole. I love guac more than cheese, so I don’t feel like I compromised in flavor one bit.
Cauliflower Nachos Recipe
Healthy Cauliflower Nachos Recipe
- 1 head cauliflower
- 2 teaspoons olive oil
- taco seasoning
- 1/2 lb ground beef or turkey or chicken
- 1 chopped tomato
- 2 tablespoons diced red onion
- optional: pickled jalapenos
- Preheat oven to 425.
- Slice cauliflower into large pieces, remove core.
- Brush cauliflower with olive oil. Sprinkle with about 1 tablespoon taco seasoning.
- Roast cauliflower for 20 minutes or until easily pierced with a fork.
- While cauliflower roasts, brown ground meat and season with taco seasoning.
- Top roast cauliflower with meat. Sprinkle with tomatoes and red onion. Top with guacamole and jalapenos if using.
Make these for dinner, or make them for a healthy treat to eat during the big game. Either way, I know you won’t feel deprived because they aren’t made with chips.