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Monday, October 18, 2021

This Low-Carb Cauliflower Nachos Is a Healthy Spin on the Classic Recipe

Hannah Sunderani is the creator of the popular blog Two Spoons and the Two Spoons App. She is an editor at The feedfeed and a contributor to Best of Vegan, THRIVE, and One Green Planet. Her recipes have also been featured in numerous outlets including Better Homes & Gardens, Simply Gluten-Free, Well+Good, and BuzzFeed. While her debut vegan cookbook will launch in Spring 2022, today Sunderani shares her exclusive Cauliflower Nachos recipe that’s loaded with nutritious veggies without compromising taste! Read on to discover how you can make this delicious recipe.

This cauliflower nachos is healthy, cheesy, vegan, and veggie loaded! As a delicious low-carb recipe, it allows you to enjoy all the comforts of a fully-loaded nachos with a healthy spin. But most importantly, they are so freaking delish!

This recipe swaps traditional nacho chips for cauliflower, so you’re getting a wholesome vegetable-loaded dish that packs flavor.

The cauliflower “nachos” are baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese, and cilantro. It’s a delicious dish that you can feel good about indulging in. Serve this recipe as an appetizer, snack, side dish, or as your entree!

Now, who wants to dive into these cauliflower nachos with me!? Let me tell you exactly how to make the recipe, so that you can enjoy them pronto!


Cauliflower nachos are so easy to make! They require minimal ingredients, are fast to prepare, and requires only 1-baking sheet! (In our home, Mr. Two Spoons does the washing up, so recipes like these are always well received!).

First, we will start by roasting the cauliflower until perfectly crispy. To do this, we will cut the cauliflower florets into thin strips and season with ours spices.

Spread the cauliflower onto a baking sheet and roast in the oven at 425F until the edges are crispy and browned, 20 minutes.

Next, scooch the roasted cauliflower close together and season with the toppings: black beans, tomatoes, red onion, jalapenos, and vegan mozzarella (I used the brand Daiya).

Place back in the oven to melt the cheese, five minutes.

And there we have it! A simple, comforting, low-carb and vegan recipe for cauliflower nachos that is packed with flavor and oh-so-comforting. Trust me, you are going to love swapping out traditional nachos for this cauliflower version. It’s a healthy, wholesome and nutritious recipe that you can feel good about indulging in.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. And please visit my website, Two Spoons for more deliciously healthy vegan recipes like this.

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