Cauliflower Nachos Recipe

Name: Cauliflower Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Red Onion:; 1/2 large red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon white sugar; 1/4 teaspoon ground cumin; 1 head cauliflower, outer leaves trimmed; 2 tablespoons olive oil; salt and ground black pepper to taste; Avocado Crema:; 1/2 avocado; 1/4 cup sour cream; 2 small limes, juiced; 1 tablespoon chopped cilantro; 1 pinch salt; 1 (15 ounce) can seasoned black beans; 1 cup quartered cherry tomatoes; 1/4 cup crumbled queso fresco; 2 tablespoons chopped cilantro; 1 lime, cut into wedges

Servings: persons

Pickled Red Onion:
1/2 large red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon ground cumin
1 head cauliflower, outer leaves trimmed
2 tablespoons olive oil
salt and ground black pepper to taste
Avocado Crema:
1/2 avocado
1/4 cup sour cream
2 small limes, juiced
1 tablespoon chopped cilantro
1 pinch salt
1 (15 ounce) can seasoned black beans
1 cup quartered cherry tomatoes
1/4 cup crumbled queso fresco
2 tablespoons chopped cilantro
1 lime, cut into wedges

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
3
Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
4
Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
5
Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
6
Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
7
Heat black beans in a small saucepan until heated through, about 5 minutes.
8
Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pickled Red Onion:, 1/2 large red onion, thinly sliced, 1/2 cup apple cider vinegar, 1/2 teaspoon salt, and more.

Yes, Cauliflower Nachos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Nachos

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