Roasted Cauliflower Vegan Nachos
Cauliflower is a superfood. It’s a vegetable that’s loaded with fiber, minerals, vitamins, antioxidants, sulforaphane, protects us from invaders and detoxifies our body, and certainly boosts our immunity. There are many other cruciferous veggies to enjoy during the colder months besides the brainy looking cauliflower: boccoli, brussels- sprouts, kale, cabbage, collards, kohjlrabi, radishes, and more - nature has us covered! Eat your veggies! They’re good for YOU!
You’ll love the combo of these ingredients - makes a great snack or meal anytime!
When I told my family I was making nachos for dinner they were psyched. It’s not a popular dish of mine so they were surprised and super excited. Then came the questions: What are the ingredients? Are you adding beef? If you’re including beef that means there’s no cheese! I was under interrogation - to be expected as I have a track record for ‘modifying’ recipes. Do they know me or what??? I was reluctant to share that I will be using a non-dairy cheese - kind of whispered that I would be using non-dairy cheese under my breath and mentioned there will be no beef but there will be black beans - so there - you got your protein! Gotta laugh!
As I was grocery shopping for my nacho ingredients I decided to pass by the kosher meat department to buy lean ground beef and make a side of taco beef to go with the nachos. I knew my fam would appreciate the meat! OMG! Best of both worlds. Everyone was happy!
As I always say “The way to a man’s heart is through their stomach” - I have 4 boys and a male dog in this house. I’m always looking to make brownie points. And, I will be making brownies this week, too.
Mise En Place - prepare to succeed!
Recipe:
Roasting the cauliflower:
1 small head cauliflower
3-4 tbsp oil: avocado or grapeseed
1 tbsp nutritional yeast
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
- preheat oven to 425 degrees
- line baking sheet with parchment paper
- cut the cauliflower into florets and than slice into 1/2 inch pieces
- in a large bowl add cauliflower and season with all the ingredients and toss
- make sure the cauliflower is lightly coated with the oil. You might need to add 1 more tbsp of oil
- spread the cauliflower onto the baking sheet in an even layer
- roast in oven for approx. 20 minutes until crispy and golden brown around edges
- remove the cauliflower from oven and unite the florets tightly together
- sprinkle the toppings listed below (except the cilantro or parsley - save that for right before serving) over the cauliflower
- place back in oven for 5 minutes to melt the cheese
- remove from oven and sprinkle with the finely chopped cilantro or parsley
Topping:
1/2 cup black beans - drain and. rinse
1/2 cup tomatoes chopped optional
1/4 cup red onion finely chopped 1/2 onion
1 jalapeno chopped
1 cup mozzarella cheese non-dairy/vegan
2-3 tbsp cilantro or parsley finely chopped
Genia’s Spoon Me Tips: This recipe is vegan - I use non-dairy shredded cheese and it’s delicious. You would never know. The nutritional yeast also has a cheesy flavor. Win! Win! You can use dairy cheese, as well (if tolerated).
Because I make this dish non-dairy using non-dairy cheese I am able to add minced taco flavored beef to the recipe and keep it kosher. As you sprinkle all the other ingredients on top of the cauliflower now’s the time to add your beef. You can also serve the beef on the side.
Prepare nacho chips in a bowl for a crunch and familiarity, although not necessary. This recipe rocks, as is!
Happy appetizer, finger food or entree,
Love Genia