Cauliflower Nachos

Black beans, avocado crema, pickled red onions, and cilantro are piled over roasted cauliflower slices in this lighter version of nachos.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 317 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 lime, cut into wedges
• 1 cup quartered cherry tomatoes
• 1 tablespoon chopped cilantro
• 2 tablespoons chopped cilantro
• 2 small limes, juiced
• 1 (15 ounce) can seasoned black beans
• 1 head cauliflower, outer leaves trimmed
• 0.25 cup sour cream
• 0.5 teaspoon salt
• 0.5 teaspoon white sugar
• 0.25 teaspoon ground cumin
• 0.5 cup apple cider vinegar
• 0.5 avocado
• 0.5 large red onion, thinly sliced
• 0.25 cup crumbled queso fresco

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.

Step 3

Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.

Step 4

Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.

Step 5

Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.

Step 6

Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.

Step 7

Heat black beans in a small saucepan until heated through, about 5 minutes.

Step 8

Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.