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Cauliflower Nachos

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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.

  1. Preheat the oven to 220ºC/200ºC fan/gas mark 7.
  2. Arrange the cauliflower on a baking and toss in the oil and seasoning. Roast for 30 minutes until golden.
  3. Meanwhile, mix all the salsa ingredients together and set aside.
  4. 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.
  5. 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.