Cauliflower Nachos with Chicken

Original cookbook page 55

Seasoning in tender-crisp cauliflower slices for chips ups your veggie servings for the day.

Ingredients

• 3 tablespoons grapeseed oil or avocado oil
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ¾ teaspoon salt, divided
• 8 cups large cauliflower florets, cut into ¼-inch-thick slices
• 1 cup chopped tomato
• 1 avocado, diced
• ¼ cup chopped fresh cilantro
• 2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices
• 2 tablespoons finely chopped red onion
• ¼ cup canned reduced-sodium refried black beans
• 2 cups shredded cooked chicken
• ½ cup shredded Mexican cheese blend
• ¼ cup finely shredded cabbage

Instructions

1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2. Combine oil, chili powder, cumin, onion powder and ½ teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 15 to 20 minutes.
3. Meanwhile, combine tomato, avocado, cilantro, jalapeños, onion and the remaining ¼ teaspoon salt in a small bowl.
4. Top the cauliflower with beans, chicken and cheese. Bake until the cheese is melted, about 5 minutes.
5. Serve the "nachos" topped with the salsa and cabbage.