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  • Writer's pictureAlison Elliott

Cauliflower Nachos


1 Head of cauliflower (chopped into florets)

1/2 Jalapeño (chopped)

1/4 c. Canned black beans (rinsed)

1/2 Bell pepper (chopped)

1/4 c. Canned corn (rinsed)

1/2 Red onion (chopped)

3 Cloves of garlic (minced)

1/4 c. Cilantro (chopped)

1 tsp. Black pepper

1 tsp. Red pepper flakes

1/2 tsp. Cayenne powder

1/2 tsp. Garlic powder

1/2 tsp. Dried cilantro

1 tsp. Salt

3/4 c. Mexican cheese blend (or vegan cheese (optional))

Preheat the oven to 400 degrees. Place the cauliflower on a baking sheet with parchment paper. Bake for 20 minutes.

In a bowl, combine the jalapeño, black beans, bell pepper, corn, onion, garlic, cilantro, pepper, red pepper flakes, cayenne powder, garlic powder, dried cilantro and salt. Place the mixture onto the cauliflower. Bake for an additional 10 minutes.

Put cheese on top of the nachos and bake for 10 minutes (optional).

Serving Size: 6

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