Ingredients:
For the Chipotle Cauliflower:
1 large cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon chipotle powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
For the Nacho Assembly:
Baked tortilla chips (or your preferred tortilla base)
Vegan cheese sauce or shredded vegan cheese
Black beans, drained and rinsed
Fresh tomatoes, diced
Red onion, finely chopped
Jalapeño slices
Fresh cilantro, chopped
Guacamole or sliced avocados
Lime wedges for garnish
Instructions:
Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Coat Cauliflower:
In a large bowl, toss cauliflower florets with olive oil, chipotle powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Roast to Perfection:
Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the cauliflower is tender and golden brown, turning halfway through for even roasting.
Nacho Assembly:
Arrange your favorite baked tortilla chips on a serving platter. Spoon the roasted chipotle cauliflower over the chips.
Cheese and More:
Drizzle vegan cheese sauce or sprinkle shredded vegan cheese over the chipotle cauliflower. Add black beans, diced tomatoes, chopped red onion, jalapeño slices, and a generous dollop of guacamole or sliced avocados.
Garnish and Serve:
Finish your nachos with a sprinkle of fresh cilantro and serve with lime wedges on the side for a zesty touch.
Nutritional Content (Per Serving, assuming 4 servings):
Calories: Approximately 300-350 kcal
Protein: 10-12g
Fat: 15-18g
Saturated Fat: 2-3g
Carbohydrates: 35-40g
Dietary Fiber: 8-10g
Sugars: 4-6g
