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One-Pan Cauliflower Nachos

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Nutrition 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

For the Roasted Cauliflower:

  • 1 head cauliflower
  • 2 tbsps olive oil
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and pepper to taste

For the Toppings:

  • 1/2 cup cheddar cheese
  • 1/2 cup salt and pepper to taste; or garlic salt and pepper
  • 1/2 cup pinto beans, canned
  • 1/4 cup onion red; finely diced
  • 1 jalapeno pepper sliced
  • cilantro fresh; to taste
  • pico de gallo

Special Sauce:

  • 1/2 cup yogurt Greek; plain
  • 2 tbsps hot sauce Frank's Red Hot

Instructions

  1. Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
  2. Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
  3. Bake at 400ºF for 25 minutes.
  4. Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh cilantro.
  5. Bake again for 5-10 minutes.
  6. Serve with fresh pico de gallo and special sauce!