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Cauliflower Fresca Nachos

Dive into the irresistible world of Cauliflower Nachos, a delightful treat that not only tantalizes your taste buds but also rejuvenates your body and invigorates your life! This scrumptious dish aligns seamlessly with the benefits of a plant-rich diet, offering a delicious detox experience for your overall well-being. Enjoy this flavorful, nutritious twist on classic nachos!

Serving size

Veggie

Ingredients

For Salsa:

Fresh:

1 shallot, minced

½ Jalapeno, minced

½ bunch of cilantro, finely chopped

2 tomatoes, diced

½ lime juiced

‍Staple:

½ teaspoon cumin

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

For Nachos:

Fresh:

1 large head of cauliflower, cut into even pieces

Cilantro for topping

Fresh lime juice for topping

Jalapenos thinly sliced for topping

‍Staple:

3 teaspoon avocado oil

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

1 teaspoon smoked paprika

For Avocado Sauce:

Fresh:

1 avocado

1 tablespoon fresh lime juice

‍Staple:

1 tablespoon extra-virgin olive oil

1 teaspoon dried onion

1 teaspoon hot sauce

2 teaspoon brown mustard (Primal Kitchen recommended)

1 teaspoon Italian seasoning

¼ cup water

_{Organic non-gmo veggies are linked where available}

Serving size

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Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

For Cauliflower:

Preheat your oven to 450 degrees.
Place cauliflower pieces uniformly spaced on a baking sheet lined with unbleached parchment paper (optional for easier cleanup).
Toss cauliflower pieces in avocado oil, salt, black pepper, and smoked paprika.
Roast the cauliflower in the oven for 15 minutes or until golden brown and crisp at the edges.

For Salsa:

In a bowl, combine minced shallot, minced jalapeno, chopped cilantro, diced tomatoes, lime juice, cumin, and salt. Stir until all ingredients are thoroughly combined.
Store in the refrigerator or set aside.

For Avocado Sauce:

In a food processor or blender, combine avocado, olive oil, lime juice, dried onion, hot sauce, brown mustard, and Italian seasoning. Blend until smooth and creamy.
If the sauce is too thick, add teaspoons of water gradually while blending until you achieve the desired consistency. Continue blending to incorporate the water evenly.

Assembling:

Drizzle the Avocado Sauce over the roasted cauliflower.
Spoon the Salsa generously on top.
Garnish with fresh cilantro, a squeeze of lime juice, and thinly sliced jalapenos.

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