Cauliflower Chicken Nachos
Active Time: 40 minutes Total Time: 40 minutes- 3 tablespoons grapeseed oil or avocado oil
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon onion powder
- 1/4 teaspoon salt, divided
- 8 cups large cauliflower florets, cut into 1/2-inch-thick slices
- 1 cup chopped tomato
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices
- 2 tablespoons finely chopped red onion
- 3/4 cup canned reduced-sodium refried black beans
- 2 cups shredded cooked chicken
- 3/4 cup shredded Mexican cheese blend
- 3/4 cup finely shredded cabbage
Combine oil, chili powder, cumin, onion powder, and 1/8 teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 15 to 20 minutes.
Meanwhile, combine tomato, avocado, cilantro, jalapeños, onion, and remaining 1/8 teaspoon salt in a small bowl.
Top cauliflower with beans, chicken, and cheese. Bake until cheese is melted, about 5 minutes.
Serve the “nachos” topped with the salsa and cabbage.
Recipe nutrition per serving: 487 Calories, Total Fat: 28 g, Saturated Fat: 7 g, Cholesterol: 79 mg, Carbohydrates: 27 g, Fiber: 11 g, Total Sugars: 7 g, Protein: 36 g, Sodium: 484 mg, Potassium: 1238 mg, Iron: 3 mg, Folate: 183 mcg, Calcium: 235 mg, Vitamin A: 875 IU, Vitamin C: 121 mg.
