These low-carb cauliflower nachos are cheesy, delicious and loaded with extra veggies like tomatoes, jalapeño peppers, onions and avocado.

As I’m sure you’ve noticed, I am a big fan of all things cauliflower. This cauliflower fried rice recipe is a go-to for us and I’ve been making cauliflower crust pizza for years. I don’t know how this idea crossed my mind, but I’ve been wanting to take a stab at cauliflower nachos for so long! It took a couple tries but these veggie-packed nachos are so delicious.

They’re the perfect game day appetizer, but you can also serve them as a simple sheet pan meal. It’s something the whole family will love! I mean, have you ever told your kids (or husband) that you’re having nachos for dinner before? If not, try it with the recipe and just watch their eyes light up.

Why Use Cauliflower Instead of Chips?

First things first, let’s address the elephant in the room. Yes, I, the chip lover am swapping something in place of chips! It’s true, I love chips (especially good tortilla chips) but I also love vegetables. Fun fact about cauliflower from my trusted nutrition source, Healthline, “Cauliflower contains some of almost every vitamin and mineral that you need.” Who knew? It’s packed with vitamins, minerals and fiber. A definite nutrient upgrade from tortilla chips!

Slicing and Roasting the Cauliflower

Arguably one of the most important steps of this recipe is slicing and roasting the cauliflower. You start by prepping a large baking sheet (affiliate link) — I simply spray mine with olive oil or avocado oil cooking spray. Then you’ll slice your cauliflower. You can chop the cauliflower head into florets, but I prefer slicing it so the pieces are a bit flatter and a tiny bit more like a chip. Cauliflower is never going to be a chip, but this method of slicing makes the cauliflower flatter and more chip-like.

The next step is to season the cauliflower with spices to enhance the overall nacho flavor. For this you’ll combine the garlic powder, onion powder, cumin, paprika, chili powder, sea salt and oil in a large bowl. Add in the sliced cauliflower and toss to coat. Now this part is important! Place the cauliflower on the baking sheet, but space the pieces out to make sure that none are touching! Bake for 20 minutes at 425ºF or until the cauliflower is starting to brown.

Cauliflower Nacho Toppings

Beside having a good base (the roasted cauli), you obviously need delicious toppings for these nachos! Feel free to play with your own combinations or add your favorite ingredients. Here are the toppings I decided to use:

• refried beans
• shredded Mexican cheddar cheese
• jalapeño
• grape/cherry tomatoes
• red onion
• fresh cilantro
• avocado

For this version, I added the refried beans, shredded cheese and jalapeños to the roasted cauliflower and then baked again to melt the cheese and warm the beans. After the second bake, I topped the nachos with the fresh ingredients and served. I love the combination of warm and cool temperatures.

As you can see, these nachos are super easy to whip up. I can’t wait for you to try them.

Here Are More Vegetable Packed Recipes to Try!

• Vegetarian Mezze Platter
• Naan Pizza with Butternut Squash and Pesto
• Buffalo Cauliflower Wings
• Healthy Sweet Potato Skins
• Baked Kale Chips

If you make these cauliflower nachos, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is not only helpful for the EBF team, but for other EBF readers as well!

Cheesy Cauliflower Nachos

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★★★★★

5 from 9 reviews

• Author: Brittany Mullins
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 6

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Description

These low-carb cauliflower nachos are cheesy, delicious and loaded with extra veggies like tomatoes, jalapeño peppers, onions and avocado.

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Ingredients

• 1 Tablespoon olive or avocado oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/2 teaspoon sea salt
• 5 cups cauliflower florets, cut into ½-inch slices
• 1/3 cup refried beans
• 3/4 cup shredded Mexican cheddar cheese
• 1 jalapeno, sliced
• 1/2 cup chopped grape/cherry tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced or chopped (optional)

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Instructions

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1. Preheat oven to 425°F. Spray a large baking sheet (affiliate link) with olive oil or avocado oil cooking spray.
2. Slice cauliflower into 1/2-inch slices.
   
3. In a large bowl, combine oil with garlic powder, onion powder, cumin, paprika, chili powder and sea salt. Add sliced cauliflower and gently toss to coat. Place seasoned cauliflower on baking sheet, spacing out the pieces so that they roast instead of steam. Bake 20 minutes, until cauliflower is tender and starting to brown.
4. Remove the pan from the oven; push cauliflower together in the center of the pan. Top cauliflower with refried beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
   
5. Top cauliflower with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan. You can also transfer to a platter for serving or portion into bowls.

• Category: Appetizer
• Method: Roast
• Cuisine: Mexican

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 150
• Sugar: 3g
• Sodium: 368mg
• Fat: 10g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 5g

Keywords: cauliflower nachos