Cauliflower Nachos
Serves 2
15 mins prep
35 mins cook
50 mins total
You won’t feel like you’re sitting down to a big plate of veggies when you prepare these nachos 💃. This is my favorite recipe when I need to get more nutrients in my diet, but I'm sick of eating salads.
The Cauliflower:
The Toppings:
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Note: everything in this recipe is to taste so please add as much or as little as you like and don't forget to measure with your heart.
Preheat the oven to 425F (220C).
Separate the cauliflower into florets with your hands or you can also cut the florets into slices if you want to get flat cauliflower pieces that resemble chips. Either method will work and be delicious.
Add the florets to a bowl and toss with the olive oil, salt, pepper, oregano, and garlic powder. Measure the seasonings with your heart.
Line a baking sheet with parchment paper and distribute the seasoned cauliflower on top, making sure the pieces do not overlap.
Bake for 25 to 30 minutes, until the cauliflower is soft and golden. Try a small bite of the cauliflower to test for doneness.
Remove from the oven and add the provolone, diced peppers, jalapeños (if using), onions, tomatoes, olives, and parmesan.
Return the cauliflower to the oven and bake for another 5 to 10 minutes or until the cheese has melted.
Remove from the oven and set aside. Mix the sour cream with a a tiny bit of water, enough to make a thinner, pourable consistency.
Drizzle on the sour cream and enjoy!
