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Ingredients
For the nachos
| 1 | cauliflowers cauliflower |
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| cut into 1cm slices | |||
| 1 tbsp tbsp | oil oil |
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| 1 tbsp tbsp | Fajita Spices Fajita Spices |
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For the salsa
| 250 g g | cherry tomatos cherry tomato |
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| diced | |||
| 2 tbsp tbsp | red onions red onion |
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| diced | |||
| 1 tbsp tbsp | lime juice lime juice |
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| 2 tbsp tbsp | coriander coriander |
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| chopped | |||
| 1 | chillies chilli |
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| deseeded and diced | |||
| 0.5 tsp tsp | salt salt |
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For the bean mix
| 1 tsp tsp | oil oil |
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| 5 tbsp tbsp | sweetcorn sweetcorn |
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| fresh or frozen | |||
| 1 cans can | kidney beans kidney beans |
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| drained and rinsed | |||
| 20 g g | chilli con carne spice mix chilli con carne spice mix |
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To serve
| 50 g g | cheddar cheddar |
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| grated | |||
| 1 | avocados avocado |
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| diced | |||
| feta feta |
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| 2 | radishes radish |
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| finely sliced | |||
| 50 g g | black olives black olive |
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| sliced | |||
| 1 | limes lime |
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| cut into quarters | |||
| 2 tbsp tbsp | coriander coriander |
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| chopped | |||
| sour cream sour cream |
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Cauliflower nachos
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0:40 min
(36)
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.
