Loaded Vegan Spicy Cauliflower Nachos

Hannah Sunderani

Loaded Vegan Spicy Cauliflower Nachos

Cauliflower takes the place of tortilla chips in this vegetable-forward twist on traditional nachos. 

Serves: 4

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:

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. For the cauliflower, into a large mixing bowl, add all ingredients. Toss to combine.
  3. 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.
  4. 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.
For more plant-based recipes like this, read:

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