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Cauliflower Nachos
Cauliflower Nachos
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elevated cauliflower nachos with black beans, creamy avocado, tangy pickled onions, and fresh cilantro.
Ingredients:
  • 0.5 large red onion, thinly sliced
  • 0.5 cup apple cider vinegar
  • 0.5 teaspoon salt
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon ground cumin
  • 1 head cauliflower, outer leaves trimmed
  • salt and ground black pepper to taste
  • 0.5 avocado
  • 0.25 cup sour cream
  • 2 small limes, juiced
  • 1 tablespoon chopped cilantro
  • 1 (15 ounce) can seasoned black beans
  • 1 cup quartered cherry tomatoes
  • 0.25 cup crumbled queso fresco
  • 2 tablespoons chopped cilantro
  • 1 lime, cut into wedges
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • Drain onion slices in a colander. Boil 2 to 3 cups of water and pour over onions. Let drain.
  • Combine vinegar, salt, sugar, and cumin in a jar, then add onion slices. Cover and chill in the refrigerator.
  • Halve the cauliflower from top to bottom, then lay each half flat on the cutting board. Slice into 1/2-inch pieces and arrange neatly on the baking sheet, being gentle to keep them whole. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast cauliflower in the oven until beautifully golden brown, for about 30 minutes.
  • In a blender, combine ripe avocado, creamy sour cream, zesty lime juice, 1 tablespoon of fresh cilantro, and a pinch of salt. Blend until velvety and lusciously smooth.
  • Warm up black beans in a small saucepan for about 5 minutes until heated through.
  • Layer cauliflower with warm beans, top with creamy avocado crema, sprinkle pickled onions, cherry tomatoes, and queso fresco, and finish with a generous sprinkle of fresh cilantro. Serve with lime wedges.

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