Cheesy Cauliflower Nachos

Serves: 4 servings


1 medium head cauliflower, cut into florets

2 tsp. olive oil

½ tsp. ground cumin

¼ tsp sea salt (or Himalayan salt)

¼ tsp. chili powder

¼ tsp. garlic powder

½ cup shredded Monterey jack (or pepperjack) cheese

¼ cup chopped tomato

¼ cup chopped red onion

¼ cup chopped orange bell pepper

1 to 2 medium jalapeños, seeds and veins removed (optional),

sliced ½ cup mashed avocado 2

Tbsp. finely chopped cilantro


Preheat oven to 425º F. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet. Bake for 30 to 35 minutes, or until tender crisp and golden. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

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