CookPal AI
Cauliflower Nachos

Cauliflower Nachos

Cost $10, save $8

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🧅 ½ large red onion, thinly sliced
    • 🥦 1 head cauliflower, outer leaves trimmed
    • 🍅 1 cup quartered cherry tomatoes

  • Cheese / Dairy

    • ¼ cup sour cream
    • ¼ cup crumbled queso fresco

  • Pantry Staples

    • ½ cup apple cider vinegar
    • 🧂 ½ teaspoon salt
    • 🍬 ½ teaspoon white sugar
    • ¼ teaspoon ground cumin
    • 2 tablespoons olive oil
    • 1 (15 ounce) can seasoned black beans

  • Herbs & Garnishes

    • 1 tablespoon chopped cilantro
    • 2 tablespoons chopped cilantro

  • Fruits

    • 🥑 ½ avocado
    • 🍋 2 small limes, juiced
    • 🍋 1 lime, cut into wedges

STEPS

1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

Place onion slices in a small colander. Pour boiling water over them and let drain.

3

Mix vinegar, salt, sugar, and cumin in a jar and stir in onion slices. Cover and refrigerate.

4

Cut cauliflower into 1/2-inch slices. Arrange on a baking sheet, drizzle olive oil, and season with salt and pepper.

5

Roast cauliflower for 30 minutes until evenly browned.

6

Combine avocado, sour cream, lime juice, 1 tbsp cilantro, and salt in a blender. Blend until smooth.

7

Heat black beans in a saucepan until warmed through.

8

Layer warmed beans on cauliflower, then add avocado crema, pickled onions, cherry tomatoes, queso fresco, and garnish with cilantro. Serve with lime wedges.

NUTRIENTS

Per 1 serving

🔥

317

Calories

  • 13
    Protein
  • 39
    Carbs
  • 19
    Fats

💡 Feel free to switch up toppings based on your preferences or what's available.For a vegan version, replace sour cream and queso fresco with dairy-free alternatives.To save time, prepare pickled onions in advance and store them in the refrigerator.Serve immediately for the best texture, as roasted cauliflower can soften over time.