Vegan Cauliflower Nachos Recipe | The Beet

Increase a twist to your nachos with this vegan recipe designed with cauliflower and dairy-totally free mozzarella. Some may possibly take into account this recipe to be a ‘healthier version of nachos, depending on your usual toppings.

For this distinctive recipe, you may start off by seasoning and baking the cauliflower, a meat-like substitute for individuals who are utilized to nachos topped with meat floor crumbles. Cauliflower is a cruciferous vegetable, large in fiber and B-vitamins. It really is straightforward to change the veggie’s taste profile since the purely natural dull style absorbs all varieties of spices and herbs, and in this recipe, you will understand this the uncomplicated way.

When your cauliflower is completely baked and completely ready, you may go about this recipe how you generally make your nachos, introducing all types of toppings which includes black beans, vegan cheese, jalapenos, onions, tomatoes, and contemporary cilantro. Speaking of, it’s the period for tomatoes in the North East so this is the fantastic recipe to use locally grown and harvested tomatoes for a improve of fresh new flavor.

Prep Time: 20 minutes
Prepare dinner Time: 25 minutes
Whole Time: 45 minutes

Recipe Developer: Hannah Sunderani,

Vegan Cauliflower Nachos

Serves 4 persons


Cauliflower Nachos:

  • 1 head cauliflower, compact (about 5 cups)
  • 3 to 4 tbsp avocado oil
  • 1 tbsp nutritional yeast
  • 1 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp sea salt


  • 1/2 cup black beans
  • 1/2 cup tomatoes chopped
  • 1/4 cup pink onion finely chopped
  • 1 jalapeno chopped
  • 1 cup vegan mozzarella
  • 2 to 3 tbsp cilantro finely chopped


  1. Pre-warmth oven to 425F/220C. Line a baking sheet with parchment paper.
  2. Reduce the cauliflower into florets and slice it into 1/2-inch items (as greatest you can). Increase the sliced cauliflower to a significant mixing bowl and time with 3 tbsp avocado oil, dietary yeast, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to mix.
  3. Incorporate 1 tbsp a lot more oil if desired, (cauliflower must be frivolously coated with the oil).
  4. Distribute the cauliflower on to the prepared baking sheet in an even layer and roast in the oven until eventually crispy and golden brown all over the edges, 20 minutes.
  5. Eliminate the cauliflower from the oven and scooch the florets tightly with each other with a picket spoon.
  6. Sprinkle with black beans, tomatoes, red onion, jalapeno, and vegan mozzarella. Position back again in the oven to soften the cheese, 5 minutes. Take away and sprinkle with cilantro.


Calories 231 | Full Excess fat 8.6g | Saturated Extra fat .5g | Sodium 480mg | Total Carbohydrate 30.5g | Dietary Fiber 7.6g | Complete Sugar 3.5g | Protein 9.5g | Calcium 309mg | Iron 3mg | Potassium 770mg |

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