Go Back
–+ servings
Cauliflower nachos on a sheet pan with colorful toppings.
Print Recipe
4.67 from 6 votes

The Best Cauliflower Nachos

Piled with crisp cabbage, melted cheese, shredded chicken, black beans, diced avocado, and tomatoes, roasted cauliflower nachos have the best of everything!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Southwestern
Servings: 4 servings
Author: Rachel Gurk

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

Serving: 2cups | Calories: 501kcal | Carbohydrates: 27g | Protein: 32g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 79mg | Sodium: 695mg | Potassium: 1346mg | Fiber: 12g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 124mg | Calcium: 291mg | Iron: 4mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.