Alright hold up….. low carb nachos? Yes! Our goal is to do a meatless meal once a week. I know sustainably & health wise we needed to scale back on the amount of meat we ate each week. As well as really looking into more plant based meals in general. So that is where I have this healthy, delicious & EASY Mexican dinner for ya that checks all those boxes!
However, if you want to add meat to it DO! it would be a great meal with ground beef or chicken. Do what you’d like with this recipe, it is very adaptable which I love about nachos in general anyways.
Now, it will not taste exactly like nachos. It doesn’t have salty crispy tortilla chips. However, it has all the goods & the cauliflower is tossed in mild taco seasoning so you get all the Mexican flavor feels. This new healthy dinner is going to be the perfect alternative to a meatless meal next week or low carb one!
Why should I eat Cauliflower?
+ Very low in calories, but HIGH in nutrients
+High in fiber, which is fabulous for overall health
+Good source of antioxidants
+Aids in weight loss (92% of it is made of water!) & eating water dense, low calorie food is associated with weight loss. Also it having a great amount of fiber, slows your digestion & promotes the feeling of fullness!
So I mean heck to the yes.. let’s get started then shall we??
How should we prep our Cauliflower like “Nachos”
Break apart your florets of your cauliflowers & then slice them into mini “flat” steaks like you see below. This will make them lay flat on baking sheet & flat like nacho chips.
After you have tossed the cauliflower, you will lay flat on baking sheet
After first round of roasting, you will then add your favorite toppings and finish bake!
Low Carb Cheesy Cauliflower Nachos
Ingredients
- 2 cauliflower small heads
- 1 Simply Organic Mild Taco Seasoning packet
Optional Ingredients
- 1 can black beans
- 1 can black olives
- 1 8oz bag gouda cheese shredded
- 1 8oz bag Mexican cheese shredded
- 1 jalapeno
- cherry tomatoes
- avocados mashed for guacamole
- sour cream
- cilantro fresh
Instructions
- 1. Preheat oven to 425. Line baking large sheet with parchment paper. Then in a large bowl, break apart your florets of your cauliflowers & then slice them into mini "flat" steaks like you see below. This will make them lay flat on baking sheet & flat like nacho chips.
- 2. After they are all cut like that. Place in large bowl. In a medium bowl, add the whole mild taco seasoning packet & add as much water as it says too. Whisk until throughly combined. Then pour over all of the cauliflower mini steaks. Take a large spoon & toss them until they are coated. Then pour onto the baking sheet, evenly.
- 3. Roast for 20 minutes. Then take out of oven. Squeeze the lime over the top of the cauliflower. Then add the ingredients you want to put on top! We added our black beans drained & rinsed, black olives sliced, jalapeño, chopped cherry tomatoes, & shredded cheese.
- 4. Roast for another 10 minutes. Then turn on high broil for 5 minutes. Top with avocado, sour cream & fresh cilantro! Enjoy!
Ok these look absolutely delicious! How genius. I’m making this tonight, thank you!
Ah yay Brittany hope you enjoyed!! Happy Weekend!
These turned out delicious and now I love swapping chips for the cauliflower!
Oh yay!! I am so glad you loved it!! Makes such a great lunch prep the next day too 🙂
These were really good! Definitely making again!
Yay Lauren!! I am so glad to hear that you loved them, thanks so much for sharing!!