Loaded Cauliflower Nachos

Ingredients

1 Head Cauliflower

Olive Oil

Salt & Pepper

1 Tablespoon Paprika

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Jalapeno

7-8 Mini Peppers

2 Cups Cheese

1 Can Black Beans

1 Medium Avocado

¼ Cup Sour Cream

1 Handful Cilantro

4 Limes

3-4 Green Onions

1 Roma Tomato

Directions

First, roast the cauliflower. Preheat your oven to 425°F. Spread the cauliflower florets on a large baking sheet and drizzle generously with olive oil. Season with salt, pepper, paprika, garlic powder, and onion powder. Toss well and spread into an even layer. Roast for 25–30 minutes, flipping halfway, until the cauliflower is golden and crisp around the edges.

Next, add the nacho toppings. Remove the pan from the oven and scatter the diced jalapeño, sliced mini peppers, black beans, and shredded cheese evenly over the roasted cauliflower.

Now, melt the cheese. Return the pan to the oven for 8–10 minutes, until the cheese is fully melted and bubbly.

Top with diced avocado, dollops of sour cream, cilantro, green onions, and diced tomato. Finish with a generous squeeze of fresh lime juice and serve immediately.

Nutrition

• Serving Size: 300 g
• Calories: 2657 kcal
• Total Fat: 164 g
• Saturated Fat: 88 g
• Unsaturated Fat: 29 g
• Cholesterol: 540 mg
• Sodium: 2612 mg
• Total Carbohydrate: 169 g
• Dietary Fiber: 65 g
• Total Sugars: 31 g
• Protein: 165 g