Why We Like It

What a perfect way to veggie load nachos with favorite Mexican style ingredients such as Simple Salsa Fresca and Simple Guacamole! We don’t think you will miss the tortilla chips, but you may want to grab a fork when you dive in! We used leftover chicken from the Seasoned Slow Cooker Chicken, but that is an optional topping.

Preheat the oven to 400 degrees

Roast the Cauliflower:

1 head of cauliflower (trimmed and pieces sliced 1/2 inch thick - see quick tip)
1 Tbsp olive oil (or avocado oil)
1 tsp chili powder
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt (OPTIONAL)

Add to a large bowl and gently toss to combine.

Spread onto a large greased baking sheet. Roast the cauliflower for 20 minutes.

Remove from the oven, toss so the cauliflower browns evenly and then add toppings in the next step.

Add Toppings and Roast Again:

2 cups leftover chicken (OPTIONAL)
1 (15 oz) can black beans (low sodium, rinsed and drained)
1/2 cup napa cabbage (shredded, or use green cabbage)
1/3 cup shredded cheddar cheese (low sodium)
1/4 cup red onion (or more if desired, sliced)
1-2 jalapenos (sliced or chopped, seeds discarded for less heat)

Add on top of the roasted cauliflower, and then roast for another 7 minutes until everything is heated through and cheese is melted.

Add More Toppings:

1/2 to 1 cup salsa (of your choice)
1 avocado (pit removed and chopped, or 1 cup guacamole, OPTIONAL)
1/4 cup chopped fresh cilantro (OPTIONAL)

Add any or all of these toppings just before serving.

Serve and Enjoy!

Quick Tips

Instead of cutting the cauliflower into bite size florets, after you cut the core out, slice it into 1/2 inch thick slices, and then cut into 2 inch pieces. This way it will lay flat on the baking sheet and still be easy to eat.