This isn't so much a recipe as it is...an idea? Technique? I have no idea. I just know it was yummy and healthier than loading it with tortilla chips. And it was very simple. My favorite! It starts with roasted cauliflower. I am lazy so I usually try to buy my cauliflower (and broccoli) precut. The extra cost is worth it to me. Either way, make sure the florets are cut into bite-sized pieces.
Cauliflower "Nachos"
- Preheat the oven to 425°F. Line a large baking sheet with foil and spray lightly with olive oil cooking spray.
- Spread the cut up cauliflower in an even layer on the baking sheet. Spritz very lightly with oil then sprinkle with your favorite taco seasoning or Tex-Mex flavors.
- Bake for 15-20 minutes until you can easily pierce the pieces with a sharp knife.
- Remove from the oven and stir the cauliflower pieces.
- Bunch the cauliflower in the center of the pan and top with your favorite nacho toppings. I used some of the Mexican Street Corn Style Salad I made the other day.
- Sprinkle with shredded cheese and return the pan to the oven for about 5 minutes to warm the topping and melt the cheese.
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