Best Cauliflower Meat Nachos Recipe By Tasty Recipes
BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, smoked paprika, fine sea salt, freshly ground black pepper, hot sauce, siracha, butter, lime, tortilla chips, monterey jack cheese, cheddar cheese, avocado, radishes, celery stems, sour cream, fresh cilantro
Provided by Chris Salicrup
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F (200˚C).
- On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
- In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
- Add the roasted cauliflower to the bowl and mix to coat.
- Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
- Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
- Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1270 calories, Carbohydrate 140 grams, Fat 69 grams, Fiber 15 grams, Protein 31 grams, Sugar 5 grams
CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cut the cauliflower in half and break it into small florets.
- Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
- Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
- Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
- If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
- Enjoy!
Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
CHEESY CAULIFLOWER NACHOS
This recipe is sponsored by Target. Roasted cauliflower florets stand in for tortilla chips in these delicious nachos and are just as satisfying while packing a nutritional punch. They're tossed with taco seasoning, then roasted to golden brown perfection and loaded with creamy refried beans, zesty salsa verde and more nacho toppings, including lots of melty cheese, of course.
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
- Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
- Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
- Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.
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