There are certain things you crave when you decide to give up carbs…rice, potatoes, pizza, nachos…I could go on. Luckily, there are some great alternatives out there, especially when you make friends with cauliflower! Yes, cauliflower can be used in place of all of those starchy items, even nachos.
I topped these nachos with a vegan cashew cheese sauce (click here for the recipe) which you can prepare ahead of time; alternatively, you can use any type of cheese. These make the perfect Meatless Monday treat. They pack a lot of flavour and will fulfill that nacho craving!
Makes 2 large servings
1 medium head of cauliflower
1/2 green pepper, diced
1 small roma tomato, diced
1 green onion, diced
10 kalamata olives
4 oz cashew cheese
1 Tbsp nutritional yeast
1 Tbsp olive oil
1 tsp paprika
S&P to taste
Salsa and guacamole for dipping
Preheat oven to 450F. Cut cauliflower into florets being careful to keep them intact. Slice florets lengthwise. Lay sliced cauliflower flat on a baking sheet lined with parchment paper making sure not to overlap them. You may need two baking sheets. Drizzle with olive oil and sprinkle with nutritional yeast, paprika and S&P. Bake for 25 minutes until the edges start to get crispy.
Meanwhile, prepare your toppings.Remove cauliflower from oven. Begin layering your nachos by adding veggies and cheese sauce. Put the nachos back in the oven for about 10 minutes.Remove, dish up and enjoy! These are best eaten with a fork as it will get a little messy 🙂 Nutritional info per serving (half the nachos)
237 Calories, 25g Carbs, 3g Fibre, 22g Net Carbs, 13g Fat, 11g Protein, 8g Sugar