Using cauliflower here as a meat substitute in these loaded sheet pan cauliflower nachos works SO well, I even surprised myself, to be honest.
I’m not sure that up until this point I had ever even thought nachos could be vegetarian, let alone shine; but these loaded sheet pan cauliflower nachos completely proved me wrong.
Cauliflower is such a ‘hip’ vegetable these days, it almost seems overdone to use it on something as simple as a nacho. But then again – add anything to crispy, salty nachos, topped with some sour cream, cilantro, corn, Valentina hot sauce (my favorite hot sauce for nachos and all things Mexican-flavored, hands down), and it’s pretty hard to not make something freaking delicious.
The roasted cauliflower adds such a nutty, flavorful depth that it will knock your socks off. I recommend slicing the florets in wider, thinner strips as opposed to chunks; they will have more surface area to caramelize, which ups that great flavor exponentially.
You can roast a whole head beforehand and then slice, but that takes a lot longer – up to an hour for the cauliflower to cook through. If you’re in a hurry, chopping and then roasting is key.
These loaded sheet pan cauliflower nachos just confirm my love of all things sheet pan dinner. Maybe I’m starting to become obsessed with the bauty of throwing ingredients on a rimmed sheet pan (<those are my fave brand, btw) and popping it in the oven. Maybe I’m already obsessed.
I mean, really: is there any type of easier dinner than a sheet pan meal? They’re fully customizable, a great way to use up leftovers, and (often) ready in about 20 minutes. Pretty much my favorite type of meal.
Pair sheet pan meals with loaded nachos, and you just get something… special. Like, loaded sheet pan nachos topped with roasted cauliflower. It’s practically perfect.
Top these sheet pan nachos with any extra veggies you have lying around!
I love fresh corn and radish with avocado and hot sauce, but you can add zucchini, tomatoes, even wilted spinach.
I like to turn to sheet pan nachos on nights when I can’t think of something more creative to cook and have extra veggies that need to be used up. Have fun!
- 1 head of cauliflower
- 1 tablespoon olive oil
- 3-4 handfuls tortilla chips
- 6-8 ounces shredded cheddar cheese
- 8-10 cherry tomatoes , halved
- 1/2 cup fresh corn
- 2 radish , sliced
- 1/2 avocado , sliced
- 2 tablespoon chopped fresh cilantro
- 3-4 tablespoons sour cream
- hot sauce , to taste
- 1 lime , quartered
Preheat oven to 450*F.
Remove the core from the head of cauliflower, then roughly slice into thin florets.
Drizzle the cauliflower with olive oil, tossing to coat evenly with the oil.
Roast the cauliflower for 15-20 minutes or until browned and soft, and gives away easily when pricked with a knife or fork.
While the cauliflower is roasting, line a sheet pan with aluminum foil. Spread the tortilla chips evenly on the pan.
Once the cauliflower is roasted, turn into a bowl and then scatter evenly on top of the tortilla chips.
Add the cheese, then the tomatoes and fresh corn.
Bake the nachos for 8-10 minutes, or until the cheese has melted and is bubbly.
Remove and garnish with sliced radish, sliced avocados, fresh cilantro, and sour cream. Add hot sauce to taste and fresh lime juice.
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