A big pile of nachos feels like a guilty pleasure, but the typical ingredients are actually not too unhealthy. Except for the foundation of it all—those fairly nutritionally devoid (not to mention carb-heavy) tortilla chips. Between them and the cauliflower chips in this recipe, it’s no contest. Cauliflower is high in minerals, vitamins, and fiber, and it’s relatively easy on the blood sugar. It’s also super flavorful! You truly will not miss the tortillas once you try this recipe.
How To Make It
- Preheat oven to 425°F.
- Wash cauliflower thoroughly. Cut into 4 to 6 equal chunks. Cut each chunk lengthwise into thin chips.
- Place the chips on a large baking sheet, drizzle with olive oil, and sprinkled with taco seasoning; toss to coat.
- Bake for 30 to 40 minutes, flipping the chips once, until lightly brown and caramelized on the edges.
- Reduce the heat to 350°F.
- Transfer roasted cauliflower chips to an oven-safe serving platter in a single layer. Sprinkle with cheese and place in the oven until cheese has melted, about 3 to 5 minutes.
- Remove nachos from the oven and top with sour cream, guacamole, salsa, black beans, green onions, and black olives.