The Vegan Cauliflower Nachos are a healthy and delicious alternative to classic nachos.
This twist on the classic replaces traditional corn tortilla chips with crispy cauliflower florets! Cauliflower has experienced a culinary renaissance in recent years, captivating food enthusiasts with its versatility. From cauliflower rice to cauliflower pizza crusts, this humble vegetable has proven itself to be a remarkable substitute for many carb-heavy ingredients.
Cauliflower Nachos are no exception, offering a low-carb and gluten-free alternative for those looking to make healthier choices without compromising on taste! These Cauliflower Nachos have 4 WW points.
Why You Should Try This Cauliflower Nachos Recipe
- Healthier alternative. Cauliflower Nachos are a great substitute for traditional nachos made with corn chips. Cauliflower is low in calories and carbohydrates compared to corn chips, making it a healthier option. It’s also packed with vitamins, minerals, and dietary fiber, contributing to a nutritious snack.
- Gluten-free option. For individuals with gluten intolerance or those following a gluten-free diet, Cauliflower Nachos provide an excellent alternative to traditional nachos. By replacing corn chips with cauliflower, you can enjoy a gluten-free snack without compromising on taste or texture.
- Versatile and customizable. Cauliflower Nachos can be customized to suit your taste preferences. You can season the cauliflower with various spices and herbs to enhance the flavor. Additionally, you can top the cauliflower nachos with your favorite ingredients such as salsa, guacamole, diced tomatoes, jalapeños, or shredded cheese to create a delicious and satisfying snack.
Cauliflower Nachos Recipe Overview
Prep time: 10 min
Cooking time: 20 min
Total time: 30 min
Serves: 4
Ingredients in Cauliflower Nachos
- 1 medium cauliflower head, broken into small florets
- 1 tsp olive oil
- 1/2 tsp black pepper
- Sea salt, to taste
- 1 tsp Mexican seasoning mix (optional)
- 1 cup canned red beans, drained and rinsed
- 1 large tomato, diced
- 1 medium scallion stalk, sliced
- 2-3 tbsp fresh cilantro leaves
- Chili peppers, for garnish
Vegan Queso:
- 3 small new potatoes, halved
- 1/4 cup sunflower seeds, soaked overnight
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1/4 tsp dried rosemary (optional)
- 1/2 tsp dried dill
- 1/2 tsp chili powder
- 1 tbsp apple cider vinegar
How to Make Cauliflower Nachos (step by step)
- Toss cauliflower florets with olive oil, black pepper, salt, and spice mix (if using); arrange cauliflower florets in the Air Fryer cooking basket.
- Roast the cauliflower at 390 degrees F for approximately 15 minutes, flipping them once halfway through. (Cooking times may vary depending on the size of the florets and your desired level of crispiness. Keep an eye on them to prevent burning).
- To make Vegan Queso: place the pot on the stovetop over high heat and bring the water to a boil. Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes simmer.
- Now, cook the new potatoes for 15 to 20 minutes, or until they are fork-tender. Once the potatoes are cooked, carefully pour them into a colander or strainer to drain the hot water. Reserve some water for a blender.
- Blend cooked potatoes with the other ingredients for Vegan Queso. Blend until creamy, smooth, and uniform. (Make sure to add a little bit of cooking water for a creamier texture).
- Sprinkle cauliflower with black beans and the prepared Vegan Queso.
- Pop back in the oven until the cheese has melted. Remove the pan from the oven and top with tomatoes, scallions, cilantro, and chili peppers. Enjoy!
Nutrition facts:
Serving: 371g | Calories: 246kcal | Carbohydrates: 37.4g | Protein: 13.5g | Fat: 6.7g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2.5g | Sodium: 397mg | Potassium: 1414mg | Fiber: 10.3g | Sugar: 6g | Vitamin A: 812IU | Calcium: 95mg | Iron: 3.8mg
Cauliflower Nachos Variations/Substitutions
- Add a protein element to your cauliflower nachos to make them more filling. You can use cooked and seasoned soy curls, lentils, or tofu.
- Salsa adds a burst of flavor and freshness to nachos. Opt for a traditional tomato-based salsa or experiment with different flavors such as mango, pineapple, or corn salsa.
- Avocado-based guacamole is a classic nacho topping. Mash ripe avocados and combine them with diced tomatoes, onions, lime juice, cilantro, and seasoning to create creamy and flavorful guacamole!
- Enhance the nutritional value of your cauliflower nachos by adding additional vegetables. Consider toppings like bell peppers, caramelized onions, or sweet corn.
- This recipe calls for a Mexican seasoning mix (the combination of chili powder, Mexican oregano, cumin, cinnamon, cloves, cocoa powder). Experiment with different spices and seasoning to add extra flavor to your nachos.
- For added texture, sprinkle your cauliflower nachos with crushed toasted pumpkin seeds or sliced almonds.
Tips and Tricks for Making Cauliflower Nachos
- Look for a fresh, firm cauliflower head with tightly packed florets. Avoid cauliflower with brown spots or signs of discoloration. Start by removing the outer leaves and cutting off the tough stem. Break the cauliflower head into florets of similar size to ensure even cooking.
- To achieve crispiness, it’s essential to remove excess moisture from the cauliflower. Pat the florets dry with a clean kitchen towel or paper towels before proceeding.
- This homemade vegan cheese can be customized to your taste preferences. You have control over the ingredients and flavors, allowing you to experiment with different combinations. Store-bought vegan cheese is readily available, making it a convenient option if you don’t have the time or desire to make your own. Look for brands that melt well and have a good flavor. You can shred or grate the vegan cheese and sprinkle it over the cauliflower before baking to achieve a gooey, cheesy texture.
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Cauliflower Nachos
Ingredients
- 1 medium cauliflower , broken into small florets
- 1 tsp olive oil
- 1/2 tsp black pepper
- 1 tsp mexican seasoning, optional
- 1 cup red kidney beans , drained rinsed
- 1 large tomato , diced
- 1 medium scallion stalks chopped, (could substitute chives)
- 2-3 tbsp fresh cilantro leaves
- chili peppers , for garnish
Vegan Queson
- 3 small new potatoes , halved
- 1/4 cup sunflower seeds, soaked overnight
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1/4 tsp dried rosemary
- 1/2 tsp dried dill
- 1 tbsp apple cider vinegar
Instructions
- Toss cauliflower florets with olive oil, black pepper, salt, and spice mix (if using); arrange cauliflower florets in the Air Fryer cooking basket.
- Roast the cauliflower at 390 degrees F for approximately 15 minutes, flipping them once halfway through. (Cooking times may vary depending on the size of the florets and your desired level of crispiness. Keep an eye on them to prevent burning).
- To make Vegan Queso: place the pot on the stovetop over high heat and bring the water to a boil. Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes simmer.
- Now, cook the new potatoes for 15 to 20 minutes, or until they are fork-tender. Once the potatoes are cooked, carefully pour them into a colander or strainer to drain the hot water. Reserve some water for a blender.
- Blend cooked potatoes with the other ingredients for Vegan Queso. Blend until creamy, smooth, and uniform. (Make sure to add a little bit of cooking water for a creamier texture).
- Sprinkle cauliflower with black beans and the prepared Vegan Queso.
- Pop back in the oven until the cheese has melted. Remove the pan from the oven and top with tomatoes, scallions, cilantro, and chili peppers. Enjoy!
Notes
- Makes 4 servings.
- 4 WW points per serving
Nutrition
Serving: 371gCalories: 246kcalCarbohydrates: 37.4gProtein: 13.5gFat: 6.7gSaturated Fat: 0.8gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 2.5gSodium: 397mgPotassium: 1414mgFiber: 10.3gSugar: 6gVitamin A: 812IUCalcium: 95mgIron: 3.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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