Description
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Vegan Cauliflower Nachos
Swap traditional nachos for a plant-based twist with these Cauliflower Nachos! Crispy, seasoned cauliflower florets serve as the perfect low-carb base for classic nacho toppings like black beans, tomatoes, red onion, and jalapeños. Finished with melted vegan cheese and a sprinkle of fresh cilantro, this recipe is a healthier way to indulge your nacho cravings without compromising on flavor. Perfect as an appetizer, snack, or even a main dish, these nachos are a guilt-free comfort food everyone will love!
1 small cauliflower (about 5 cups)
3–4 tbsp avocado oil
1 tbsp nutritional yeast
1 ½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp sea salt
½ cup black beans
½ cup chopped tomatoes
¼ cup finely chopped red onion
1 chopped jalapeño
1 cup vegan mozzarella
2–3 tbsp finely chopped cilantro
Directions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Slice cauliflower into ½-inch pieces. Toss with oil, nutritional yeast, and spices.
3. Spread on the sheet and roast for 20 minutes.
4. Remove, cluster florets together, and top with beans, tomatoes, onion, jalapeño, and cheese.
5. Return to oven for 5 minutes to melt cheese. Garnish with cilantro.
Prep Time: 45 minutes
Kcal: 268 per serving
