These are “na-cho” usual chips. This Fit Foodie Finds recipe uses roasted cauliflower as the nacho base and is topped with chicken, cheese and beans. Not only do you get an extra serving of veggies from the cauliflower, the beans also provide a healthy dose of fiber and protein. Feel free to customize these cauliflower nachos by adding your favorite toppings such as guacamole, black beans or ground beef.
Ingredients for servings
1 head cauliflower
2 tablespoon olive oil divided
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
0.5 cup shredded cheddar cheese
0.5 cup shredded rotisserie chicken or 1 large chicken breast
0.5 cup cooked pinto beans
0.25 cup diced red onion
1 jalapeno sliced
Pico de gallo optional
0.5 cup plain Greek yogurt plus 2 tablespoons Frank’s Red Hot, optional
One-Pan Loaded Cauliflower Nachos
For the Toppings
Preheat oven to 400ºF (204ºC), and rub a baking sheet with a teaspoon of olive oil. Prep cauliflower by cutting the head into quarters. Then, slice into thin chiplike pieces. Place on pan.
Drizzle cauliflower with the remaining olive oil and season with garlic powder, chili powder, cumin, salt and pepper. Bake for 25 minutes.
Remove from oven and flip the cauliflower. Add cheese, chicken, beans, onion, jalapeno and cilantro. Bake for 5–10 minutes, until the cheese has melted.
Serve with pico de gallo and special sauce, if desired!