This one-pan meal consists of spiced, roasted cauliflower, bell pepper, and onion along with beans, cheese, and your choice of toppings. I always include avocado or guacamole and salsa, but you can use your favorite nacho accessories. A blanket of citrusy shredded lettuce or finely sliced cabbage adds the requisite nacho-style crunch. While this recipe isn’t exactly like nachos since it doesn’t include tortilla chips, think of it as a low-carb recipe that sits solidly between nachos and fajitas. Regardless, cauliflower nachos are quick to throw together, easy, and scratch that nacho itch.
How to Serve Cauliflower Nachos
While nachos are frequently served as an appetizer or filling snack, I like to serve cauliflower nachos as a meal. The dish is packed with veggies, beans, cheese, and fun toppings. It’s so satisfying there’s no need to fix any sides; just serve it up as-is and enjoy the minimal clean-up! I set out a couple of trivets and serve these vegetarian, grain-free nachos straight from the pan. If you’re worried about your family hovering over a hot sheet pan, scoop out servings onto plates and let everyone add their own toppings.
Pile On the Toppings
While the recipe calls for topping sheet pan cauliflower nachos with beans, cheese, avocado or guacamole, salsa, and lettuce or cabbage, you can swap out for your favorites or pile on extra. Here are some toppings that work especially well on this recipe:
1/2 pound seasoned, cooked ground beef, shredded chicken, or chopped steak3/4 cup refried beans1/3 cup crumbled Cojita cheese3/4 cup queso2/3 cup chopped fresh tomatoes2/3 cup corn kernels1/3 cup sour cream1/3 cup sliced back olives2 tablespoons chopped fresh cilantro2 tablespoons sliced green onions
What Can’t Cauliflower Do?
Air Fryer Cauliflower Buffalo Wings Cheesy Baked Cauliflower Cauliflower Gnocchi Cauliflower Fried “Rice” Cauliflower Steak Sandwiches With Red Pepper Aioli
The amount of salt in taco seasoning can vary from recipe to recipe, brand to brand. Adjust the kosher salt (or even eliminate it) depending on the saltiness of your taco seasoning blend. Trim the cauliflower and cut into small, roughly 1 1/2-inch florets. Peel and chop the stem into 1/4-inch slices. Seed the bell pepper and cut into 1/2-inch strips. Slice the onion into 1/2-inch slices. Roast, tossing halfway, until the cauliflower is crisp-tender and you can easily insert a paring knife in the thickest parts, about 20 minutes. Store leftovers without the avocado, salsa, and lettuce in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a 350°F oven until warm. Did you love the recipe? Leave us stars below!
