Looking at this picture you would never guess you were eating cauliflower, and trust me after tasting it you still wouldn’t believe it either. We got the idea for this recipe from Delish (delish.com), and you have probably seen a few versions of this recipe floating around the internet lately.
Here is the quick how-to breakdown: Slice florets of cauliflower to approximately one eighth inch think. Give a light brushing of coconut oil and bake @ 450° for 20-30 minutes to your desired crispiness. Top with your choice of protein, cheese, and veggies, and serve.
Fully Loaded Cauliflower Nachos
2 small heads (or 1 large head) cauliflower, chopped
3 tbsp. coconut oil
1 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/2 cup diced fresh tomato
Handful green or black olives (sliced and pitted)
Handful diced red onion
1 c. chopped or shredded (cooked) chicken or other protein (*optional)
1 c. goats mozzarella cheese, shredded (or a non-dairy cheese of your choice)
Your favorite salsa, for serving
Guacamole, for serving (or feel free to throw some diced avocado on top after baking)
Pickled Jalapeños, for serving
- Preheat oven to 425 degrees F.’
- To a large baking sheet, add cauliflower. Drizzle with softened coconut oil. Sprinkle all over with salt, cumin, paprika, garlic, and chili powder. Toss to coat. Roast for 35-40 minutes until golden and crispy.
- Top with goat or non-dairy cheese and all the fixings (fresh tomato, olives, onion) and return to oven until melted (5 minutes more).
- Garnish with your favorite salsa, guacamole, and pickled jalapeños. Enjoy!