Afternoon snacks that are healthy but still taste great! With their tasty fillings and bright toppings, these cauliflower nachos are great as an appetizer or snack for any event. Plus, they're low in carbs and vegan, so you can eat them without the guilt!
Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. 1 cup vegan cheese, shredded. 1/4 cup black beans, drained and rinsed. 1/4 cup corn kernels. 1/4 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1 avocado, diced. 1/4 cup chopped cilantro. Lime wedges, for serving.
Instructions: Preheat oven to 425F 220C. In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated. Spread seasoned cauliflower on a baking sheet in a single layer. Bake for 20-25 minutes, or until cauliflower is tender and slightly browned. Remove cauliflower from the oven and sprinkle vegan cheese over the top. Return to the oven and bake for an additional 5 minutes, or until cheese is melted and bubbly. Remove from oven and top cauliflower with black beans, corn kernels, diced tomatoes, red onion, black olives, avocado, and cilantro. Serve hot with lime wedges on the side.
Prep Time: 15 minutes
Cook Time: 25 minutes
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