8cupslarge cauliflower florets, cut into ½ inch thick slices (about 1 large head cauliflower)
For the salsa
¼cupchopped fresh cilantro
2tablespoonsfinely minced jalapeño pepper, seeds and ribs removed
1tablespoonfinely chopped red onion
For the nachos
1cupblack beans, rinsed and drained (from 15 oz can)
2cupsshredded cooked chicken (rotisserie chicken works great)
1cupshredded Mexican cheese blend or sharp cheddar
¾cupfinely shredded cabbage
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
Combine oil, chili powder, cumin, onion powder 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.
Meanwhile, lightly stir together tomato, avocado, cilantro, jalapeños, onion, lime juice, and the remaining ⅛ teaspoon salt in a small bowl.
Top the roasted cauliflower with beans, chicken and cheese. Bake until the cheese is melted, about 8 minutes.
Serve the nachos topped with the salsa and cabbage.
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.