Give a healthier twist to nachos by using crisp cauliflower instead of tortilla chips in this delicious low-carb recipe.
Cauliflower nachos
Ingredients
4
servings
-
For the nachos
- 1
- 1 tbsp
- 1 tbsp
-
For the salsa
- 250 g
- 2 tbsp
- 1 tbsp
- 2 tbsp
- 1
- 0,5 tsp
-
For the bean mix
- 1 tsp
- 5 tbsp
- 1 can
- 20 g
-
To serve
- 50 g
- 1
- 2
- 50 g
- 1
- 2 tbsp
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Preparation
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.
