Cauliflower Nachos



For the Roasted Cauliflower:
1 head cauliflower
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste

For the Toppings:
½ cup cheddar cheese
½ cup rotisserie chicken (or 1 large chicken breast)
½ cup pinto beans, canned
¼ cup red onion, finely diced
1 jalapeno, sliced
fresh cilantro, to taste
pico de gallo
special sauce: (1/2 cup plain Greek yogurt + 2 tablespoons Frank’s Red Hot)

Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
Bake at 400ºF for 25 minutes.
Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh cilantro.
Bake again for 5-10 minutes.
Serve with fresh pico de gallo and special sauce!

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