Recipe Overview
Why you’ll love it: Piled with crisp cabbage, melted cheese, shredded chicken, black beans, diced avocado, and tomatoes, roasted cauliflower nachos have the best of everything! If you’re a fan of nachos (and who isn’t?) but are trying to eat healthier foods, you have to try this alternative.
How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan
Servings: 4
I just can’t wait until you try these cauliflower nachos! They are the best cauliflower nachos! You may be saying cauli-what? Really? Cauliflower nachos? YES! Believe me, they are so good!
Cauliflower instead of tortilla chips. Crispy spicy roasted cauliflower slices take the place of more traditional tortilla chips. Trust me, you won’t miss the chips. The roasted cauliflower is so flavorful and delicious, making the perfect base for all the delightful toppings of nachos.
Why, you might ask, cauliflower? Well, besides the fact that it’s delicious, cauliflower is actually quite good for you. It’s very low in calories and carbs yet high in vitamins and fiber, and a good source of antioxidants.
Need more persuasion? Cauliflower doesn’t have any fat; that’s right, zero fat. Can you say that about tortilla chips? Didn’t think so.
I’ve been making roasted cauliflower for ages, roasted cauliflower with Parmesan, air fryer buffalo cauliflower bites, roasted cauliflower steaks, and even a whole roasted cauliflower, but the inspiration for this recipe comes from one of my favorite magazines, Eating Well. Thanks, Eating Well, for a fabulous good-for-you recipe!
How To Make cauliflower nachos
Although the list of ingredients may look a bit intimidating at first glance, cauliflower nachos aren’t difficult to make. Read through the recipe and make sure you have everything on hand.
Prep and roast the cauliflower. Begin by preparing the cauliflower. Slice the florets into half inch slices. Don’t worry if your slices are a little uneven. Rinse them and then dry thoroughly. A salad spinner works great for this if you have one. The drier the cauliflower, the more crispy it will be when you roast it. Toss the cauliflower slices with olive oil and a mixture of southwestern spices. Roast the cauliflower on a rimmed sheet pan.
Make the salsa. While the cauliflower is roasting, you can put together the fresh salsa ingredients: tomato, cubed avocado, cilantro, jalapeño pepper, and red onion. Squeeze a little lime juice over it to keep it fresh and give it even more flavor. Of course, you could skip this step and use pico de gallo or salsa instead.
Prep additional toppings. Shred green cabbage for the topping. Lettuce is a good substitute if you’re not wild about cabbage. Decide which additional toppings you want to use and prep them.
Add the toppings to the cauliflower and bake. When the cauliflower is browned and crispy, remove it from the oven. Top with black beans, shredded chicken, and cheese and bake until the cheese is melted.
Serve with toppings. Serve the cauliflower nachos with the fresh salsa and sprinkled with shredded green cabbage. Oh, so yummy! There’s lots of satisfying crunch, gooey cheese, and fresh flavor. If you want, drizzle on some homemade jalapeño ranch dressing or creamy cilantro lime drizzle.
Recipe Variations
Use the roasted cauliflower as a base and customize the toppings to make these cauliflower nachos perfect for you. Here are some ideas:
- Vegetarian: Omit the chicken, use the whole can of black beans. You might want to try my recipe for vegetarian nachos with creamy cilantro lime drizzle.
- Vegan: Omit the chicken, include the beans, use a vegan cheese.
- Paleo: Include the chicken, omit the cheese and beans.
- Low Carb/Keto: Omit the beans.
- More topping ideas: Fresh jalapeño slices, pickled jalapeño, fresh red onion, pickled red onion, creamy jalapeño ranch dip, etc. Give the nachos a barbecue spin (take a look at my BBQ chicken nachos, substitute cauliflower for the chips).
- Air fryer: Your air fryer works well to make the roasted cauliflower “chips.” Use your oven or toaster oven to bake the nachos, once you top them with the chicken, cheese, and beans.
Refrigerate: If you have leftovers, wrap them well and refrigerate, storing the fresh salsa separately from the rest of the nachos.
Reheat: When ready to serve, reheat the nachos in the microwave or oven. I like to use my toaster oven (and I add a little more cheese). Cauliflower nachos are surprisingly good reheated. They do much better than nachos made with tortilla chips which tend to get tough and rubbery when reheated.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #79. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Tex-Mex Recipes
The Best Cauliflower Nachos
Ingredients
For the roasted cauliflower
- 8 cups large cauliflower florets, cut into ½ inch thick slices (about 1 large head cauliflower)
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne powder
- ⅛ teaspoon salt
For the salsa
- 1 cup chopped tomato
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- 2 tablespoons finely minced jalapeño pepper, seeds and ribs removed
- 1 tablespoon finely chopped red onion
- 1 tablespoon lime juice
- ⅛ teaspoon salt
For the nachos
- 1 cup black beans, rinsed and drained (from a 15 oz. can)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup shredded Mexican cheese blend (or sharp cheddar)
- ¾ cup finely shredded cabbage (or lettuce)
Instructions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Combine oil, chili powder, cumin, onion powder, cayenne, and ⅛ teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 25 minutes. Remove from oven.3 tablespoons olive oil, 1 teaspoon chili powder, ¾ teaspoon ground cumin, ½ teaspoon onion powder, ⅛ teaspoon cayenne powder, ⅛ teaspoon salt, 8 cups large cauliflower florets, cut into ½ inch thick slices
- Meanwhile, make salsa. Lightly stir together tomato, avocado, cilantro, jalapeños, onion, lime juice, and the remaining ⅛ teaspoon salt in a small bowl.1 cup chopped tomato, 1 avocado, diced, ¼ cup chopped fresh cilantro, 2 tablespoons finely minced jalapeño pepper, seeds and ribs removed, 1 tablespoon finely chopped red onion, 1 tablespoon lime juice, ⅛ teaspoon salt
- Top the roasted cauliflower with beans, chicken and cheese. Bake until the cheese is melted, about 8 minutes.1 cup black beans, rinsed and drained, 2 cups shredded cooked chicken, 1 cup shredded Mexican cheese blend
- Serve the nachos topped with the fresh salsa and cabbage (or lettuce).¾ cup finely shredded cabbage
Notes
- Topping options: Feel free to add or adjust toppings based on your preferences! Other options are fresh jalapeño slices, pickled jalapeño, fresh red onion, pickled red onion, creamy jalapeño ranch dip.
- Vegetarian: Omit the chicken, use the whole can of black beans.
- Vegan: Omit the chicken, include the beans, use a vegan cheese.
- Paleo: Include the chicken, omit the cheese and beans.
- Low Carb/Keto: Omit the beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
looks like a fun and healthy take on nachos
It really is! Thanks Denise!