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Sheet Pan Cauliflower Nachos
Sheet Pan Cauliflower Nachos
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Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
Whip up a simple and delicious one-pan dinner with crispy spiced cauliflower nachos loaded with your favorite toppings - a tasty twist on a classic dish!
Ingredients:
  • 1 medium head cauliflower (about 1 1/2 pounds)
  • 1 large bell pepper, any color
  • 1/2 large yellow or red onion
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning (see recipe note)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 (15-ounce) can black or pinto beans, drained and rinsed (3/4 cup)
  • 1 to 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • 1 1/2 cups shredded lettuce or thinly sliced cabbage
  • 1/2 lime
  • 1 large avocado, diced, or 1/2 cup guacamole
  • 1/3 cup salsa or pico de gallo
Instructions:
  • Preheat your oven to 425°F. Cut the cauliflower into small, 1 1/2-inch florets, chop the stem into 1/4-inch slices, seed the bell pepper and slice into 1/2-inch strips, and slice the onion into 1/2-inch slices.
  • Prepare the veggies for roasting: Combine cauliflower, bell pepper, and onion on a rimmed sheet pan. Drizzle with oil and sprinkle with taco seasoning and salt, if desired. Toss to coat evenly and spread into a single layer. Roast until cauliflower is crisp-tender and easily pierced with a knife, around 20 minutes, tossing halfway through.
  • Sprinkle the drained beans and cheese over the veggies. Return to the oven for 1 to 2 minutes until the cheese is melted.
  • Serve with a zesty touch: Drizzle lime juice on shredded lettuce or cabbage, toss gently. Top nachos with this mix, along with diced avocado or guacamole dollops and salsa. Enjoy right away. Store remaining in fridge without avocado, salsa, or lettuce in an airtight container for up to 3 days. Reheat in microwave or 350°F oven until warm. Share your feedback below!

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