- Ryan & Tamara
Tamara is obsessed with nachos and would and has eaten them everyday! So this recipe is perfect for us. It taste amazing, just like nachos, without the carb overload and big bloat after!
Prep Time: 10 min
Cook Time: 35 minutes
Portion Fix containers: 1.5 Green, 1 Blue, 1 Tsp
1 head cauliflower, cut up
2 tsp. olive oil
½ tsp. ground cumin
¼ tsp Himalayan salt
¼ tsp. chili powder
¼ tsp. garlic powder
¼ tsp. onion powder
½ cup shredded cheese (Monterey jack or pepperjack work well)
¼ cup chopped tomato
¼ cup chopped green onion
¼ cup chopped bell pepper (Green, orange, red - your choice)
1 to 2 medium jalapeños, sliced
Preheat oven to 425º F.
Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, onion powder and garlic powder; toss gently to blend. Spread evenly on baking sheet.
Bake for 30 to 35 minutes, or until tender crisp and golden.
Top evenly with cheese. Bake for 3 minutes or until cheese is melted.
Top evenly with tomato, green onion, bell pepper, jalapeños and serve immediately.