These cauliflower nachos are healthy, cheesy, vegan and veggie loaded! It’s a delicious low-carb recipe that allows you to enjoy all the comforts of fully-loaded nachos, with a healthy spin. But most importantly, they are so freaking delish!
The recipe swaps traditional nacho chips for cauliflower, so you’re getting a wholesome vegetable-loaded dish that packs flavour.
The cauliflower “nachos” are baked until crispy and then topped with black beans, tomatoes, red onion, japaleno, vegan cheese and cilantro. It’s a delicious dish that you can feel good about indulging in. Serve this recipe as an appetizer, snack, side dish or as your entree!
Now, who wants to dive into these cauliflower nachos with me!? Let me tell you exactly how to make the recipe, so that you can enjoy them pronto!
These cauliflower nachos are:
I’m sure you’re going to absolutely love this recipe, and that they will be devoured in moments, just like they were in my home.
Don’t get me wrong, I do LOVE my traditional fully loaded nachos. But you’ll be mega surprised by just how comforting this dish remains when swapping out the nachos for cauliflower.
I seem to be eating a lot of cauliflower lately. (If you haven’t tried my Cauliflower Buffalo Wings, they are a must as well!). What I love about cauliflower is how versatile it is to adopt flavours and taste, and the texture can be crispy or melt-in-your mouth.
In fact, we vegans use cauliflower a lot to make everything from these nachos to cauliflower mashed potatoes, cauliflower pizza, and cauliflower “chicken” bites. Check out this article from Delish on cauliflower recipes that you won’t even realize are vegan! Simply put, cauliflower is the chameleon of the vegetable kingdom.
Cauliflower nachos are so easy to make! They require minimal ingredients, are fast to prepare, and requires only 1-baking sheet! (In our home, Mr. Two Spoons does the washing up, so recipes like these are always well received!).
First, we will start by roasting the cauliflower until perfectly crispy. To do this, we will cut the cauliflower florets into thin strips and season with ours spices.
Spread the cauliflower onto a baking sheet and roast in the oven at 425F until the edges are crispy and browned, 20 minutes.
Next, scooch the roasted cauliflower close together and season with the toppings: black beans, tomatoes, red onion, jalapenos, and vegan mozzarella (I used the brand Daiya).
Place back in the oven to melt the cheese, 5 minutes.
And there we go, you have a gorgeously baked drool-worthy recipe for cauliflower nachos that go down all too easy! Enjoy as an appetizer, snack, or as your main dish.
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And there we have it! A simple, comforting, low-carb and vegan recipe for cauliflower nachos that is packed with flavour and oh-so-comforting. Trust me, you are going to love swapping out traditional nachos for this cauliflower version. It’s a healthy, wholesome and nutritious recipe that you can feel good about indulging in.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – GRAIN-FREE – SOY-FREE – NUT-FREE – REFINED SUGAR-FREE