For the cauliflower nachos:
1 head cauliflower, small (about 5 cups)
3 to 4 tablespoons avocado oil
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp kosher salt
For the toppings:
1/2 cup dark red kidney beans
1/2 cup tomatoes chopped
1/4 cup red onion finely chopped
1 jalapeno chopped
1 cup taco bell mixed cheese
2 to 3 tablespoons cilantro finely chopped
Pre-heat oven to 425F/220C. Line a baking sheet with parchment paper.
Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. If you think the cauliflower needs more oil add another tablespoon.
Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20- 25 minutes.
Remove the cauliflower from the oven . Sprinkle with black beans, tomatoes, red onion, jalapeño, and Mexican blend cheese. Place back in the oven to melt the cheese for five minutes. Remove and sprinkle with cilantro
This is DELICIOUS!! Myra, I KNOW you will love this one!!!
So happy cauliflower is in season now, I'll be making this again and again.