BREANA KILLEEN | EatingWell
Swapping in tender-crisp cauliflower slices for chips in these cauliflower nachos ups your veggie servings for the day. Enjoy this hearty spread for dinner or for an appetizer at your next gathering.
Cauliflower chicken nachos
Servings: 4
Ingredients
■ 3 tablespoons grapeseed oil or avocado oil
■ ¾ teaspoon chili powder
■ ¾ teaspoon ground cumin
■ ¾ teaspoon onion powder
■ ¼ teaspoon salt, divided
■ 8 cups large cauliflower florets, cut into ½-inch-thick slices
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■ 1 cup chopped tomato
■ 1 avocado, diced
■ ¼ cup chopped fresh cilantro
■ 2 tablespoons pickled jalapeno peppers or fresh jalapeno pepper slices
■ 2 tablespoons finely chopped red onion
■ ¾ cup canned reduced-sodium refried black beans
■ 2 cups shredded cooked chicken
■ ¾ cup shredded Mexican cheese blend
■ ¾ cup finely shredded cabbage
Directions
Preheat oven to 400 F. Coat a large rimmed baking sheet with cooking spray.Combine oil, chili powder, cumin, onion powder and ¹/8 teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 15 to 20 minutes.
Meanwhile, combine tomato, avocado, cilantro, jalapenos, onion and remaining ¹/8 teaspoon salt in a small bowl.
Top cauliflower with beans, chicken and cheese. Bake until cheese is melted, about 5 minutes.
Serve the "nachos" topped with the salsa and cabbage.
Nutrition per serving: 487 calories, 28 g total fat, 7 g saturated fat, 79 mg cholesterol, 27 g carbohydrates, 11 g fiber, 7 g total sugars, 36 g protein, 484 mg sodium, 1,238 mg potassium, 3 mg iron, 183 mcg folate, 235 mg calcium, 875 IU vitamin A, 121 mg vitamin C.
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