Cheesy Cauliflower Nachos

One of our favorite Super Bowl appetizers of all time are nachos. The thought of melty cheese, zesty salsa, and creamy guacamole — frankly, it doesn’t get much better than that. This Cheesy Cauliflower Nachos recipe is a great way to indulge in your nacho cravings, without heaps of unnecessary salt and fat.

Cauliflower, a good source of vitamin C, vitamin K, and folate, is one of those magical vegetables that redefines how we think about “junk food”. This recipe starts by roasting cauliflower in the oven, to get them golden brown. We recommend spreading out the cauliflower florets as much as possible, so they can toast up nicely. The cumin, sea salt, chili powder, and garlic powder give an extra boost to an already delicious dish. And don’t forget the oil. It is the key to getting your vegetables to roast evenly in the oven — and it really helps bring out their flavor.

Our favorite wine to pair with these cheesy cauliflower nachos is our 2019 Rosé of Pinot Noir!

Cheesy Cauliflower Nachos

Ingredients:
1 medium head cauliflower cut into florets
2 tsp. olive oil
½ tsp. ground cumin
¼ tsp. sea salt or Himalayan salt
¼ tsp. chili powder
¼ tsp. garlic powder
½ cup shredded Monterey jack or pepper jack cheese
¼ cup chopped tomato
¼ cup chopped red onion
¼ cup chopped orange bell pepper
1 medium jalapeño seeds and veins removed (optional), sliced (can add a second if desired)
½ cup mashed avocado
2 Tbsp. finely chopped cilantro

Directions:
1. Preheat oven to 425º F.

2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.

3. Bake for 30 to 35 minutes, or until tender-crisp and golden.

4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.

5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.