Wednesday, August 20, 2014

Cauliflower and Black Bean NACHOS!

Please allow me to introduce you to my new favorite food.....

They are cheesy, spicy, and have all of the flavor of your very favorite late night bar food... except they are carb free, and nutritious! No, I am not joking. I replaced tortilla chips for sriracha roasted cauliflower and then piled them high with all of my favorite nacho toppings. They lasted about 5 minutes. RK and I gobbled them up so fast!


Cauliflower nachos for the win!


Ingredients:

For the cauliflower
1 head of cauliflower cut into thin florets
Sriracha sauce
Olive oil
Taco seasoning

For the nachos
Black beans
Tomatoes
Pickled jalapeƱos
Shredded cheddar cheese
Shredded jack cheese
Iceberg lettuce
Avocados
Green onion 
Fresh cilantro
Salsa
Sour cream or greek yogurt

Method:
No, there are no measurements.... this is all completely to your taste! 

Pre heat your oven to 400 degrees. 
Cut the cauliflower into florets and then slice each one into thin-ish slices. They will fall apart a little bit, which is fine. You want to get the florets thin, but not all falling apart into tiny pieces. The cauliflower will replace tortilla chips, so you want them to hold some toppings! 
Line a baking sheet with parchment paper. 
Toss the cauliflower with a little olive oil, sriracha, taco seasoning, salt, and pepper. 
Spread the cauliflower in a single layer in the baking sheet and bake for about 40 minutes or until the cauliflower is roasted and browned. 

Once the cauliflower is roasted, top with cheese, black beans, and pickled jalapeƱos and put back in the oven to bake until the cheese is melted and the black beans are hot. 

Then, pile on the toppings of your choice and enjoy!

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