Embrace a vibrant and guilt-free indulgence with these cauliflower nachos, where roasted cauliflower florets replace traditional chips, creating a symphony of textures and flavors. Customize your toppings to create the ultimate healthy appetizer!

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain. (3 minutes)

03

Step

Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator. (5 minutes)

04

Step

Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper. (10 minutes)

05

Step

Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.

06

Step

Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth. (5 minutes)

07

Step

Heat black beans in a small saucepan until heated through, about 5 minutes.

08

Step

Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve immediately with lime wedges.