Best Cauliflower Meat Nachos Recipe By Tasty Recipes

CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY

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.
• Heat a tortilla over low heat in a large, greased skillet.
• Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower "meat", caramelized onions and peppers, and another layer of cheese.
• Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.
• Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.
• Repeat.
• Slice each tortilla into wedges and serve.
• Enjoy!

CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY

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!

CAULIFLOWER NACHOS

Steps:

• Preheat oven to 425º.
• To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.
• Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
• Garnish with your favorite salsa, guacamole, and pickled jalapeños.

BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY

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!

CAULIFLOWER "MEAT" NACHOS RECIPE BY TASTY

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.
• Preheat the oven to 350ºF (180ºC).
• Add the tortilla chips to an oven-proof dish.
• Load with the cauliflower "meat" and other toppings of your choice. Sprinkle with the shredded cheese.
• Bake for about 10 minutes, until the cheese has melted.
• Let cool for 5 minutes, then garnish with cilantro and serve.
• Enjoy!

LOADED VEGETARIAN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
• Once cooked, mix in the corn and black beans.
• On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
• Add another layer of tortilla chips, lentils, and cheese.
• Bake for 8-10 minutes, or until the cheese has melted.
• Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
• Enjoy!