Cauliflower Nachos
The ultimate comfort food, Cauliflower Nachos provide that satisfying crunch and creamy cheese you crave. They're a deliciously healthy twist on a classic dish, making them the perfect choice for a fun weeknight dinner or party. Try them tonight!
Equipment
- Skillet
- Food Processor
- Oven
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 head Cauliflower
- 3 tablespoons Water
- 2 egg whites Egg Whites
- 1.5 cups Cheddar Cheese (low-fat, shredded)
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Dried Oregano
- 0.25 teaspoon Chili Powder
- 0.25 teaspoon Smoked Paprika
- 0.25 cup Diced Tomato
- 0.5 cup Romaine Lettuce (shredded)
- 0.25 cup Red Onion (diced small)
- 0.25 cup Black Olives (sliced)
Instructions
- Preheat oven to 400 degrees.
- Remove the core from cauliflower and cut into small florets. Place into a food processor and finely chop until cauliflower resembles rice.
- In a large skillet on medium heat, combine cauliflower 'rice' and water. Bring to a simmer and cook until the cauliflower is soft. If needed, add more water, drain off any excess water once cauliflower is cooked. Set aside and allow to cool.
- When cool to the touch, pour cooked cauliflower into a thin kitchen towel or cheesecloth. Squeeze out excess water (as much as possible) and return to bowl. Add egg whites, 1 cup cheddar cheese, garlic powder, oregano, cumin, chili powder, and smoked paprika. Mix well. If the mix seems wet, add a tablespoon of almond or coconut flour.
- Line a baking sheet with parchment paper and spread cauliflower mix on top of the parchment, shaping into a rectangle about 1/2 inch thick. Bake for 30 minutes.
- Remove from oven and add remaining cheese on top of the crust. Return to oven and bake until cheese is melted, about 10 minutes. Top with remaining ingredients. Cut and enjoy!
- Optional: Add your favorite salsa, guacamole, low-fat sour cream, or plain Greek yogurt. Substitute any of your favorite nacho toppings!
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Tip 2: You can freeze the baked nachos for up to one month. Just make sure to thaw them overnight in the fridge before reheating.
- Tip 3: Serve with a refreshing salad for a complete meal. The crispness of the salad complements the warmth of the nachos perfectly.
- Tip 4: Add jalapeños or a drizzle of hot sauce to the top for some extra heat!
- Tip 5: Experiment with different types of cheese like pepper jack for a cheesy kick.