This low carb recipe will one hundred percent satiate all your nacho cravings. If you season the cauliflower generously, then you are golden. I have this listed as an appetizer but for me, this is a main entree. It’s got the beans for protein and it is beyond filling.
I used Morton + Bassett Taco Seasoning, but here are the ingredients listed on the bottle that you can throw together and use: ground cumin, paprika, chili powder, garlic powder, onion powder, dried oregano and pepper. Of course, do not forget to also salt the cauliflower too.
Make sure your cauliflower florets are dry prior to seasoning them and toss them with the oil. Dry equals crispy. You can also air fry these beautiful white trees or make a skillet cauliflower nachos. Just follow our recipe for 10 Minute Skillet Cauliflower and sub in these nachos ingredients as seasonings and toppings.
The Pickled Red Onions are the cherry on the sundae here. The toppings are pretty much all necessary, in my opinion. If you haven’t tried Kewpie Mayo, you don’t know what you’re missing. This sauce is the best part of the entire dish.
- 1/2 cup Kewpie mayo
- 1 tbs honey
- Sriracha to taste
- Preheat your oven to 420° F. Line a baking sheet with parchment paper.
- Chop your cauliflower in florets. Toss them with the taco seasoning, salt to taste and olive oil. Spread them out evenly on your baking sheet and roast for 25 minutes.
- Sauce: Whisk together the 3 Sauce ingredients.
- Remove them from the oven and push them together. Top with the beans, cheese and jalapeño slices. Pop back in the oven until cheese is melted. Remove the pan from the oven and top with avocado, tomatoes, scallions, cilantro, pickled red onions and sauce.