Vegan Chipotle Cauliflower Nachos

Ingredients

For the Cauliflower

• 1 large head of cauliflower, cut into bite-sized florets
• 2 tablespoons olive oil
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Nacho Assembly

• Tortilla chips (choose a sturdy brand to hold toppings)
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• 1-2 jalapeños, thinly sliced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Vegan cheese sauce (store-bought or homemade)
• Vegan sour cream (optional)

Instructions

Roasting the Cauliflower

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, chipotle chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Spread the seasoned cauliflower evenly on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly crispy, stirring halfway through.

Assembling the Nachos

1. While the cauliflower is roasting, prepare your other toppings: rinse and drain the black beans, dice the tomatoes and red onion, slice the jalapeños, and dice the avocado.
2. Once the cauliflower is done roasting, remove it from the oven and set aside.
3. On a large serving platter or baking sheet, spread out a layer of tortilla chips.
4. Top the chips with the roasted cauliflower, black beans, corn, red onion, and tomatoes.
5. Drizzle with vegan cheese sauce and add slices of jalapeños.
6. If desired, warm the nachos in the oven for a few minutes to melt the cheese.
7. Remove from the oven and top with diced avocado, fresh cilantro, and a squeeze of lime juice.
8. Serve immediately with extra lime wedges and vegan sour cream on the side.