Cauliflower Nachos

Name: Cauliflower Nachos
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 0.5 large red onion, thinly sliced; 0.5 cup apple cider vinegar; 0.5 teaspoon salt; 0.5 teaspoon white sugar; 0.25 teaspoon ground cumin; 1 head cauliflower, outer leaves trimmed; 2 tablespoons olive oil; salt and ground black pepper to taste; 0.5 avocado; 0.25 cup sour cream; 2 small limes, juiced; 1 tablespoon chopped cilantro; 1 pinch salt; 1 (15 ounce) can seasoned black beans; 1 cup quartered cherry tomatoes; 0.25 cup crumbled queso fresco; 2 tablespoons chopped cilantro; 1 lime, cut into wedges

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Skip the chips and use slabs of roasted cauliflower instead! I opted for these toppings because they were balanced and played well off each other, but you can change them up as you please.

Submitted by LauraF

Updated on April 9, 2025

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

4

Yield:

4 servings

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Original recipe (1X) yields 4 servings

Pickled Red Onion:

½ large red onion, thinly sliced
½ cup apple cider vinegar
½ teaspoon salt
½ teaspoon white sugar
¼ teaspoon ground cumin
1 head cauliflower, outer leaves trimmed
2 tablespoons olive oil
salt and ground black pepper to taste

Avocado Crema:

½ avocado
¼ cup sour cream
2 small limes, juiced
1 tablespoon chopped cilantro
1 pinch salt
1 (15 ounce) can seasoned black beans
1 cup quartered cherry tomatoes
¼ cup crumbled queso fresco
2 tablespoons chopped cilantro
1 lime, cut into wedges

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
Heat black beans in a small saucepan until heated through, about 5 minutes.
Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

Nutrition Facts (per serving)

317	Calories
19g	Fat
39g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 317
% Daily Value *
Total Fat 19g	25%
Saturated Fat 4g	21%
Cholesterol 11mg	4%
Sodium 817mg	36%
Total Carbohydrate 39g	14%
Dietary Fiber 13g	47%
Total Sugars 7g
Protein 13g	26%
Vitamin C 92mg	102%
Calcium 122mg	9%
Iron 2mg	9%
Potassium 790mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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