Cauliflower Nachos
These Cauliflower Nachos are a delicious alternative to traditional nachos that can be topped with all your favorite nacho toppings. These cauliflower nachos are a perfect snack for any occasion.
If you are looking for other healthier snacks, you may like these: Bell Pepper Chicken Nachos and Popcorn Cauliflower.
Yield: Serves 4
- 1 medium head cauliflower, broken into florets and sliced in half lengthwise
- low sodium tortilla chips
- 1 jalapeno, thinly sliced
- 1 tomato, diced
- 1 chopped bell pepper, about 1 cup
- 1/2 cup sliced kalamata olives
- 1 1/2 cups grated Monterey Jack
- 3 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- fresh cilantro for garnish, chopped
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, gently toss the cauliflower florets with the olive oil, garlic powder, paprika, oregano, chili powder, salt, and pepper until evenly coated. Spread the cauliflower onto the prepared baking sheet in an even layer.
Roast in the oven until crispy and golden brown around the edges, about 15-20 minutes, tossing halfway through. Remove from oven.
Reduce oven temperature to 370°F.
Layer in the tortilla chips, jalapeno, bell pepper, tomato, olives and cheese.
Bake for 10-15 minutes or until the cheese is melted. Top with cilantro and serve the nachos hot with sour cream and Guacamole.
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