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Ingredients

serving servings

For the nachos


1	cauliflowers cauliflower	cauliflower
cut into 1cm slices
1 tbsp tbsp	oil oil	oil
1 tbsp tbsp	Fajita Spices Fajita Spices	Fajita Spices

For the salsa


250 g g	cherry tomatos cherry tomato	cherry tomato
diced
2 tbsp tbsp	red onions red onion	red onion
diced
1 tbsp tbsp	lime juice lime juice	lime juice
2 tbsp tbsp	coriander coriander	coriander
chopped
1	Red chillies Red chilli	Red chilli
deseeded and diced
0.5 tsp tsp	salt salt	salt

For the bean mix


1 tsp tsp	oil oil	oil
5 tbsp tbsp	sweetcorn sweetcorn	sweetcorn
fresh or frozen
1 cans can	kidney beans kidney beans	kidney beans
drained and rinsed
20 g g	chilli con carne spice mix chilli con carne spice mix	chilli con carne spice mix

To serve


50 g g	cheddar cheddar	cheddar
grated
1	avocados avocado	avocado
diced
	feta feta	feta
2	radishes radish	radish
finely sliced
50 g g	black olives black olive	black olive
sliced
1	limes lime	lime
cut into quarters
2 tbsp tbsp	coriander coriander	coriander
chopped
	sour cream sour cream	sour cream

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Cauliflower nachos

Name: Cauliflower nachos
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 cauliflower (cut into 1cm slices); 1 tbsp oil; 1 tbsp Fajita Spices; 250 g cherry tomatos (diced); 2 tbsp red onions (diced); 1 tbsp lime juice; 2 tbsp coriander (chopped); 1 Red chilli (deseeded and diced); 0.5 tsp salt; 1 tsp oil; 5 tbsp sweetcorn (fresh or frozen); 1 can kidney beans (drained and rinsed); 20 g chilli con carne spice mix; 50 g cheddar (grated); 1 avocado (diced); feta; 2 radishes (finely sliced); 50 g black olives (sliced); 1 lime (cut into quarters); 2 tbsp coriander (chopped); sour cream

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0:40 min

(44)

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.

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