Can you believe that after 7 years of recipe blogging I hadn’t create a single nacho recipe? That’s crazy! I even have a tortilla chip recipe in my first cookbook, The Recipe Hacker, but zero, zilch, nada nachos.
It’s kind of understandable when you consider the cheese predicament. I don’t cook with dairy and as much as I love Cashew Cheese, it can be a hassle to make and does not melt the way nacho cheese must do. So…my solution with this mind-blowing recipe for THE ULTIMATE CAULIFLOWER NACHOS was to simply skip the cheese altogether and pile all of the other nacho flavors onto a bed of Taco Roasted Cauliflower.
Too simple, you might wonder? Well, let’s let your taste buds decide. This recipe has everything that your nacho-loving heart desires…savory ground beef, taco-roasted crunchy cauliflower “chips”, salsa, guacamole, coconut sour cream, pickled jalapenos, avocado, tomato and chives!
It tastes like a cheat meal without the guilt. You’re welcome, friend, hope you enjoy it as much as I did!
1 tablespoon + 1 teaspoon chili powder
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons fajita seasoning
3 heads cauliflower
¼ cup olive oil
1 teaspoon sea salt
4 teaspoons fresh garlic, minced
2 pounds ground beef
½ cup chunky salsa
½ cup guacamole
2 large avocados, chopped and tossed in lemon joice
¼ cup coconut sour cream
2 tablespoons pickled jalapenos
2 tablespoons fresh chives, minced
In a small bowl combine all of the spices. Set aside 1 Tablespoon plus 1 teaspoon of the taco seasoning for the ground beef and the remainder for the cauliflower.
Preheat the oven to 425 degrees F.
Wash the cauliflower heads and remove the stem and leaves. Cut into florets and then slice the florets into thin, flat pieces.
Place the florets in a large bowl and toss with the portioned taco seasoning, olive oil, salt and garlic. Spread over two large rimmed baking sheet and roast in the preheated oven for 25 minutes.
In a large skillet over medium high heat, brown the ground beef and sprinkle with the portioned taco seasoning. Once all the pink is gone remove from heat. Drain and set aside.
Plate the nachos with a layer of roasted cauliflower, ground beef, salsa, guacamole, avocado, coconut sour cream, pickled jalapenos and minced chives. Enjoy!