Cauliflower Nachos
Get ready to revolutionize snack time with Cauliflower Nachos, a game-changing, guilt-free twist on traditional nachos! This innovative recipe swaps tortilla chips for crispy cauliflower, loaded with melted cheese, savory meats, and flavorful toppings.
Why You’ll Love This Recipe
– Healthier Alternative: Cauliflower reduces calories and carbs.
– Customizable: Add your favorite nacho toppings and seasonings.
– Easy to Make: Simple ingredients and quick prep time.
– Vegan and Gluten-Free Options: Adapt recipe to suit dietary needs.
Makes 3 servings
Per serving:
1/3 lean
3 green
2/3 condiments
1/3 healthy fat
Ingredients:
- 3 c cauliflower florets
- 10 sprays non-stick spray
- 1/4 tsp salt
- 1 c diced red pepper
- 1 1/2 oz black olives sliced
- 1/2 c scallions, chopped
- 1/2 c low-fat feta cheese
- 1/2 c low fat shredded cheese
Directions:
- Preheat oven to 450 degrees. Separate the cauliflower into florets, taking care not to break them apart too much. Cut each floret into slices, 1/8″ thick. Lay the slices out on the baking sheet, spray with non-stick spray and season with salt.
- Roast for 20-30 minutes, until browned and crispy.
- While the cauliflower is roasting, place the pepper on a baking sheet and place in the oven along with the cauliflower. Roast the pepper until blistered all around, turning every 5 minutes or so. Remove the pepper from the oven and wrap in foil or place in a Ziploc bag to steam for a few minutes. Unwrap the pepper and peel back the skin. Discard skin and seeds and slice the pepper into strips.
- Arrange the cauliflower chips on a platter, top with olives and red pepper strips. Garnish with scallions and feta, if desired.
NOTE: If you’d like the cauliflower chips to be very crispy, leave them to roast for an additional 10-20 minutes. Just keep an eye on them to make sure they don’t.