Recipe: Veggie Cauliflower “Nachos”

Most meals are built around the starch or protein portions of the plate, with vegetables coming in as an accent or side dish.  These veggie nachos turned that approach on its head!  We swapped out the traditional chips for sliced cauliflower florets (an easy grain-free alternative) and tossed them with taco seasoning to roast for the perfect, flavorful foundation.  Next, we layered the sliced florets with beans and ground chicken for the starch and protein, much like the nachos we know and love.  To add more freshness and flavor, we suggest layering on tomatoes, onions, cilantro, and whatever other toppings you like on your traditional nachos.  Consider the amounts of toppings as suggestions, customize them to your preferences, and if you need a knife and fork to eat these nachos, that’s totally ok!

Veggie Cauliflower “Nachos”

Serves 4

Ingredients

• 6 C cauliflower florets cut into ½-inch thick slices
• 1.5 Tablespoons olive or avocado oil, divided
• 2 Tbsp taco seasoning
• 1/2 pound ground chicken
• 1 (15 oz) can refried beans
• 3/4 C shredded Mexican cheddar cheese or dairy-free alternative, optional

Additional optional toppings:

• 1 jalapeno, sliced
• 1/2 C chopped grape/cherry tomatoes, sliced or quartered
• 1/4 C diced red onion
• 1/4 C chopped fresh cilantro
• 1 ripe avocado, diced
• Hot sauce, salsa, sour cream, or guacamole

Directions

1. Preheat the oven to 425°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
2. In a large bowl, add the sliced cauliflower, 1 Tbsp oil, and taco seasoning; gently toss to coat.
3. Place seasoned cauliflower on a baking sheet, spacing out the pieces slightly so that they roast instead of steaming. Bake for 20 minutes, until the cauliflower is tender and starting to lightly brown.
4. While the cauliflower is roasting, heat a large skillet over medium.  Add the remaining oil and ground chicken.
5. Cook the chicken, breaking it apart with a wooden spoon/spatula until cooked through and reached 165 degrees Fahrenheit. Set aside.
6. Remove the pan from the oven; push the cauliflower together in the center of the pan. Top the cauliflower with refried beans, cooked chicken, and sprinkle with cheese (if using).
7. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
8. Top the cauliflower nachos with desired optional toppings.  Serve directly from the sheet pan, and enjoy!

Swaps:

• For the cauliflower: mini bell peppers (halved)
• For the refried beans: black beans, pinto beans
• For the ground chicken: ground turkey, ground beef, or meatless crumbles

Tip:

If you purchased a 1-pound package of ground chicken, cook it all and combine the remaining portion with taco seasoning for another meal (tacos, taco salad, enchiladas, etc).  Or freeze any leftover nachos to be repurposed for the next batch.

Adapted from: https://www.eatingbirdfood.com/cheesy-cauliflower-nachos/#wprm-recipe-container-47292