Cheesy Cauliflower Nachos
Not all cauliflower-based dishes are created equal —the “cauliflower rice” trend has proved to be especially divisive— but this one is a keeper: who would have thought a lighter take on the classic nachos recipe could be this delicious? Here, the usual corn chips are substituted with crunchy, baked cauliflower florets, which are marinated in a well-balanced spice mix for extra tastiness, and served with a creamy dip made with Canadian sour cream. Not only are the textures and the flavours there, but this dish takes less than a half-hour to make: we love easy dinner recipes that bring some fun after a long day. Extra hungry? This could also make for a delicious yet healthy appetizer.
- Prep: 10 minutes
- Cooking: 15 minutes
- 1 head of cauliflower, cut into florets
- 10 ml (2 tsp) olive oil
- 500 ml (2 cups) grated Canadian Cheddar
- 5 ml (1 tsp) smoked paprika
- 5 ml (1 tsp) garlic powder
- 5 ml (1 tsp) onion powder
- 5 ml (1 tsp) chili powder
- 1 avocado
- 1 Roma tomato diced
- 125 ml (½ cup) mango julienned
- 1 green chili, finely sliced
- 5 ml (1 tsp) kosher salt
- Chive Sour Cream
- 250 ml (1 cup) Canadian sour cream
- 125 ml (½ cup) chives, finely sliced
- 2.5 ml (½ tsp) kosher salt
- 2.5 ml (½ tsp) fresh cracked black pepper
DID YOU KNOW?
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Preheat the oven to 245 ºC (475 ºF) convection. Line a baking tray with parchment paper.
In a mixing bowl combine cauliflower, olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt and mix well.
Bake cauliflower for 8-10 minutes, until golden brown but still crunchy.
Meanwhile, pit the avocado and finely dice.
In a mixing bowl combine sour cream, chives, salt, and pepper.
When cauliflower is ready, remove from the oven, top with grated Canadian cheddar and preheat the broiler.
Broil until golden brown.
Remove from the oven and add desired amount to a plate.
Top with avocado, Roma tomatoes, mango, green chili and chive sour cream.
For more inspiration by Devan Rajkumar, visit his Instagram profile @chefdevan