Sunday, January 15, 2017

Cauliflower Nachos

Cauliflower Nachos
I LOVE šŸ’— nachos! I use to think I lived on them the majority of time I went to college and after I had my first child.  I have slowed down on eating too much cheese or fried chips lately so nachos haven't been on my list to order or make in the last few years.

That changed recently when I saw a simple recipe on line that called for cauliflower instead of chips and I had to try it.  I modified it to fit my taste.  Here is a sample of what I like. I may have it too hot for most people but you can omit the jalapeƱos and use mild salsa.

 Ingredients:  (serving size for one person)

1/2 head of cauliflower cut up Ingredients:  (serving size for one person)
1 fresh jalapeƱos sliced 1/2 head of cauliflower cut up
4 habanera green chile natural chicken meatballs cut in half

Use approximately 5 TBS of olive oil poured over cauliflower mixture

I used lots of different spices, such as basil, salt, pepper, cumin, parsley, garlic and chili powder.  Use what you like.  You might want to use sparingly since it is a small batch and many flavors of spices are mixing in.

Tossed together with the ingredients above in a cast iron skillet and bake 425 degrees for 20 minutes.

After baking I used grated 4 mexican blend or colby jack cheese on top and bake for another 5 minutes. 

Garnish with avacodo, salsa, pica de gallo and/or sour cream.  

It's really good without too many carbs!  


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