These are “na-cho” usual chips. This Fit Foodie Finds recipe uses roasted cauliflower as the nacho base and is topped with chicken, cheese and beans. Not only do you get an extra serving of veggies from the cauliflower, the beans also provide a healthy dose of fiber and protein. Feel free to customize these cauliflower nachos by adding your favorite toppings such as guacamole, black beans or ground beef.
One-Pan Cauliflower Nachos
Ingredients
For the Roasted Cauliflower
- 1 head cauliflower
- 2 tablespoons olive oil, divided
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Toppings
- 1/2 cup (45g) shredded cheddar cheese
- 1/2 cup (63g) shredded rotisserie chicken (or 1 large chicken breast)
- 1/2 cup (100g) cooked pinto beans
- 1/4 cup (40g) diced red onion
- 1 jalapeno, sliced
- Fresh cilantro
- Pico de gallo, optional
- Special sauce: (1/2 cup (120g) plain Greek yogurt + 2 tablespoons Frank’s Red Hot), optional
Directions
Preheat oven to 400ºF (204ºC), and rub a baking sheet with a teaspoon of olive oil. Prep cauliflower by cutting the head into quarters. Then, slice into thin chiplike pieces. Place on pan.
Drizzle cauliflower with the remaining olive oil and season with garlic powder, chili powder, cumin, salt and pepper. Bake for 25 minutes.
Remove from oven and flip the cauliflower. Add cheese, chicken, beans, onion, jalapeno and cilantro. Bake for 5–10 minutes, until the cheese has melted.
Serve with pico de gallo and special sauce, if desired!
Nutrition Information
Serves: 2 | Serving Size: 1/2 the pan
Per serving: Calories: 380; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Cholesterol: 11mg; Sodium: 354mg; Carbohydrate: 31g; Dietary Fiber: 11g; Sugar: 9g; Protein: 27g
Nutrition Bonus: Potassium: 941mg; Iron: 18%; Vitamin A: 14%; Vitamin C: 236%; Calcium: 27%
