Cauliflower Chicken Nachos
Delicious nachos that you can feel good about eating and you will feel great after you eat them.
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
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 25 minutes.
- 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 5 minutes 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.
Nutrition (per serving)
253
Calories
20g
Protein
15g
Carbs
13g
Fat
6g
Fiber
497mg
Sodium