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One-Pan Cauliflower Nachos

One-Pan Cauliflower Nachos

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

7g+ fiber

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

For the Roasted Cauliflower:

1 head cauliflower
2 tbsps olive oil
1 tbsp garlic powder
1 tsp chili powder
1 tsp cumin
salt and pepper to taste

For the Toppings:

1/2 cup cheddar cheese
1/2 cup salt and pepper to taste; or garlic salt and pepper
1/2 cup pinto beans, canned
1/4 cup onion red; finely diced
1 jalapeno pepper sliced
cilantro fresh; to taste
pico de gallo

Special Sauce:

1/2 cup yogurt Greek; plain
2 tbsps hot sauce Frank’s Red Hot

Instructions

Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
Bake at 400ºF for 25 minutes.
Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh cilantro.
Bake again for 5-10 minutes.
Serve with fresh pico de gallo and special sauce!