Loaded Cauliflower Nachos
A lighter version of a favorite comfort food...loaded nachos! Switch out the chips for Cauliflower "chips" and you will have yourself a plate full of goodness, low-carb Loaded Cauliflower Nachos!
Ingredients
- 1 head Cauliflower (about 6 cups - sliced into "chips)
- 1 TBSP Olive Oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup shredded Mexican Cheese Blend
- 1 cup black beans rinsed
- 1/4 cup sliced black olives
- 1 cup diced tomatoes
- 1/4 cup diced onions
- 1 avocado diced
- Any other toppings you might enjoy
Instructions
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Preheat oven to 425 degrees. Prepare a large baking sheet with cooking spray and set aside.
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Prepare the cauliflower chips by slicing into 1/2 inch pieces making sure to create a chip like shape so the toppings can cover the cauliflower slices properly. Place sliced cauliflower in a large mixing bowl.
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In a small bowl, combine garlic powder, onion powder, cumin, paprika, chili powder and salt into a nice seasoning.
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Drizzle sliced cauliflower with olive oil, using hands make sure each piece is covered in oil.
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Sprinkle prepared seasoning over the oiled cauliflower and mix well to make sure all pieces have an equal amount of seasoning.
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Arrange cauliflower pieces on prepared baking sheet, making sure to space out the pieces so that they roast instead of steam.
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Bake seasoned cauliflower for about 20 minutes - the cauliflower will brown and get tender.
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Remove from oven and push the cauliflower together to create a "nacho pile".
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Sprinkle cheese and black beans over cauliflower. Return nachos to oven for about 8 minutes.
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Once the cheese is melted, remove pan from oven and begin topping nachos with the rest of the toppings you prepared.
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Serve while hot and out of the oven by using a spatula to move nachos to serving plates. ENJOY!!!