You won’t even miss the chips in this plant-based take on nachos from Two Spoons blogger Hannah Sunderani. Step it up a notch with your favorite seasoned vegan ground meat, cashew sour cream, and a big scoop of guacamole.
What you need:
For the cauliflower:
1 small head cauliflower, cut into florets and sliced into ½-inch pieces
3 tablespoons avocado oil
1 tablespoon nutritional yeast
1½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
For the toppings:
½ cup black beans
½ cup diced tomatoes
¼ cup finely chopped red onion
1 jalapeño, chopped
1 cup shredded vegan cheese
2 to 3 tablespoons finely chopped cilantro
What you do:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- For the cauliflower, to a large mixing bowl, add all ingredients. Toss to combine.
- Onto prepared baking sheet, spread cauliflower in an even layer, place in oven, and roast until crispy and golden brown around edges, about 20 minutes.
- Remove cauliflower from oven and move florets tightly together with a wooden spoon. Top with black beans, tomatoes, red onion, jalapeño, and vegan cheese. Place back into oven to melt cheese, about 5 minutes. Remove from oven and sprinkle with cilantro.
Photo credit: Hannah Sunderani
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