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Ingredients
For the nachos
| 1 | cauliflowers
cauliflower (cut into 1cm slices) | ||
| 1 tbsp tbsp | oil oil | ||
| 1 tbsp tbsp | Fajita Spices Fajita Spices |
For the salsa
| 250 g g | cherry tomatos
cherry tomato (diced) | ||
| 2 tbsp tbsp | red onions
red onion (diced) | ||
| 1 tbsp tbsp | lime juice lime juice | ||
| 2 tbsp tbsp | coriander
coriander (chopped) | ||
| 1 | Red chillies
Red chilli (deseeded and diced) | ||
| 0.5 tsp tsp | salt salt |
For the bean mix
| 1 tsp tsp | oil oil | ||
| 5 tbsp tbsp | sweetcorn
sweetcorn (fresh or frozen) | ||
| 1 cans can | kidney beans
kidney beans (drained and rinsed) | ||
| 20 g g | chilli con carne spice mix chilli con carne spice mix |
To serve
| 50 g g | cheddar
cheddar (grated) | ||
| 1 | avocados
avocado (diced) | ||
| feta feta | |||
| 2 | radishes
radish (finely sliced) | ||
| 50 g g | black olives
black olive (sliced) | ||
| 1 | limes
lime (cut into quarters) | ||
| 2 tbsp tbsp | coriander
coriander (chopped) | ||
| sour cream sour cream |
Cauliflower nachos
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40 min
(67)
Method
Give a healthier twist to nachos by using crisp cauliflower instead of tortilla chips in this delicious low-carb recipe.
- Preheat the oven to 220ºC/200ºC fan/gas mark 7.
- Arrange the cauliflower on a baking and toss in the oil and seasoning. Roast for 30 minutes until golden.
- Meanwhile, mix all the salsa ingredients together and set aside.
- Fry the corn in oil for 1 - 2 minutes, then add the beans, seasoning and a splash of water. Cook for 2 minutes, adding more water if too thick.
- To serve, top the cauliflower with the bean mix and sprinkle with cheddar, followed by a spoonful of salsa, avocado, olives and radish. Crumble over feta and garnish with chopped coriander. Serve with lime and sour cream on the side.
