Cauliflower Nachos
Nachos with tortillas are delicious but in our healthy lifestyles, we can do better! This recipe replaces the starchy staple for a veggie packed with fiber that’s more than up to the task of holding up the most important part of nachos – the toppings!
    Servings Prep Time
    4servings 20minutes
    Cook Time
    20minutes
    Servings Prep Time
    4servings 20minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. Preheat your oven to 400 degrees. Line a cookie sheet with parchment paper.
    2. Cut your florets into thin slices by standing them up on a cutting board, floret side up. Carefully slice into thin pieces (but not too thin, else they will burn when you roast them).
    3. Lay your florets out on the cookie sheet in a single layer and drizzle with olive oil. Bake for 15 minutes or until browned around the edges and dehydrated. (Oven times may vary.)
    4. Meanwhile, spray a skillet with nonstick cooking spray and set it over medium heat until it is hot. Add ground meat and brown thoroughly before adding taco seasoning (and a tablespoon of water, if the mixture is dry) and mixing thoroughly. Set aside and allow it to cool a bit.
    5. Salt cauliflower upon removal from the oven. Top with meat and cheese. Return to the oven for 5 more minutes, or until cheese is melted to your liking.
    6. Top with onions, beans, jalapenos, Greek yogurt and any other toppings you like.