Loaded Sheet Pan Cauliflower Nachos
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.
Servings: 4
Equipment
Ingredients
for nachos:
- 1 cauliflower stem reoved, and chopped into florets
- 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
for garnish:
- 2 radish sliced
- 1/2 avocado sliced
- 2 tablespoon fresh cilantro chopped
- 3-4 tablespoons sour cream
- hot sauce to taste
- 1 lime quartered
Instructions
Prep Ahead:
- 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.
- The roasted cauliflower will store in the fridge for up to 1 week.
Prepare From Prepped:
- Line a sheet pan with aluminum foil. Spread the tortilla chips evenly on the pan.
- Scatter the roasted cauliflower 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.
Make From Fresh:
- 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.