Cauliflower Chicken Nachos
Golden cauliflower florets get crispy and caramelized with warm spices, then topped with all your favorite nacho fixings. A brilliant twist that transforms game day snacking into something surprisingly wholesome without sacrificing any of that irresistible crunch.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6 servings
Ingredients
- canola cooking spray
- 3 tablespoonsavocado oil (or other neutral oil)
- 1 teaspoonchili powder
- 1 teaspoonground cumin
- 1 teaspoononion powder
- 1/4 teaspoonKosher salt
- 8 cupslarge cauliflower florets (sliced into 1/2-inch slices)
salsa
- 2 medium ripe tomato (chopped)
- 1 fresh jalapeño (sliced with seeds)
- 1/4 cupchopped cilantro leaves
- 2 tablespoonsfinely chopped red onion
- 1/4 teaspoonKosher salt
toppings
- 1 cupcanned black beans (drained and rinsed)
- 2 cupscooked chicken
- 3/4 cupshredded Mexican blend cheese
- 1/2 cupfinely chopped cabbage
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400ºF. Coat a large rimmed baking sheet with cooking spray.
- 2
Combine the oil, chili powder, cumin onion powder, and salt in a large bowl. Toss in the cauliflower to coat. Arrange the cauliflower on the baking sheet in a single layer. Bake until browning and tender, 20 to .
- 3
Meanwhile, combine the salsa ingredients in a small bowl.
- 4
Remove the cauliflower from the oven and top it evenly with the beans, chicken, and cheese. Bake an additional until the cheese melts.
- 5
Serve topped with salsa and cabbage.
Chef's Notes
If you'd like to add a diced avocado to the salsa, omit one of the tomatoes.