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:
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:
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:
Add any or all of these toppings just before serving.
Serve and Enjoy!
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.
Nutrition Information for one serving (without optional toppings, using 1/2 cup salsa)
- Calories: 170
- Fat: 8 g
- Saturated Fat: 2.1 g
- Total Carbohydrate: 18 g
- Cholesterol: 6 mg
- Fiber: 8 g
- Sugars: 3 g
- Protein: 7 g
- Sodium: 330 mg