Plant Based Cauliflower Nachos
A healthy low carb and dairy free nacho recipe with loads of veggies. This recipe uses roasted cauliflower instead of chips. When roasting the cauliflower, note that the smaller you cut the cauliflower, the quicker it will roast. Roasting will take 20-25 minutes, depending on the size of your florets. While the cauliflower is roasting, you will make nacho sauce to drizzle over the veggies. This nacho sauce will easily become a dip you want to make again and again. Use the leftover sauce as a dip or use it as a dressing for taco salads.Add whatever veggies you like best on your nachos. Enjoy!
- 1 head Cauliflower about 2 pounds
- 1 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- 1/4 tsp Chili Powder
- 1/2 tsp Salt
- 1/2 cup Raw Cashews soaked for about 30 minutes
- 1 cup Salsa I like to use a hot salsa
- 3 tbsp Nutritional Yeast
- 1/2 Red Bell Pepper Chopped
- 1/2 tsp Turmeric
- 1/2 tsp Soy Sauce or Braggs Liquid Aminos
- Refried Beans
- Diced Bell Pepper
- Black Olives
- Diced Cilantro
- Diced Jalapeno
- Diced Green Onion
- Diced Red Onion
- Black Beans
- Diced Tomatoes
- Preheat oven to 400 degrees and chop the cauliflower into small florets, make sure the stems are at least 1/2 inch thick for roasting.
- Put the florets into a bowl, drizzle with olive oil and add in the spices. Toss so florets are evenly coated with the spices.
- Arrange florets into a single layer on a baking sheet and roast for 20-25 minutes.
- While cauliflower is roasting, make the nacho cheese sauce. Add all ingredients for the nacho sauce to a high powered blender. Blend until it's smooth and creamy. Add water, 1 tbsp at a time, as needed to get desired consistency. Set aside.
- Once cauliflower is tender, remove from oven and add your toppings of choice. Drizzle with nacho cheese sauce.
- You can return the pan to the oven for a few minutes to heat all of the ingredients through or serve as is.
- Leftover can be stored in the fridge for up to a week. Enjoy!