Loaded Cauliflower Nachos
Crispy roasted cauliflower loaded with melty cheese, black beans, peppers, and fresh toppings for a fun, veggie-forward twist on classic nachos that’s perfect for sharing.
Servings 6
Calories 443kcal
Ingredients
NACHOS
- 1 Head Cauliflower cut into florets
- Olive Oil
- Salt & Pepper
- 1 Tablespoon Paprika
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Jalapeno diced
- 7-8 Mini Peppers sliced
- 2 Cups Cheese
- 1 Can Black Beans
FRESH TOPPINGS
- 1 Medium Avocado diced
- ¼ Cup Sour Cream
- 1 Handful Cilantro torn
- 4 Limes quartered
- 3-4 Green Onions thinly sliced
- 1 Roma Tomato diced
Instructions
- First, roast the cauliflower. Preheat your oven to 425°F. Spread the cauliflower florets on a large baking sheet and drizzle generously with olive oil. Season with salt, pepper, paprika, garlic powder, and onion powder. Toss well and spread into an even layer. Roast for 25–30 minutes, flipping halfway, until the cauliflower is golden and crisp around the edges.
- Next, add the nacho toppings. Remove the pan from the oven and scatter the diced jalapeño, sliced mini peppers, black beans, and shredded cheese evenly over the roasted cauliflower.
- Now, melt the cheese. Return the pan to the oven for 8–10 minutes, until the cheese is fully melted and bubbly.
- Top with diced avocado, dollops of sour cream, cilantro, green onions, and diced tomato. Finish with a generous squeeze of fresh lime juice and serve immediately.
Video
Nutrition
Serving: 300g | Calories: 443kcal | Carbohydrates: 28g | Protein: 28g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 435mg | Potassium: 828mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1947IU | Vitamin C: 110mg | Calcium: 641mg | Iron: 2mg