CHEESY CAULIFLOWER NACHOS

Cheesy Cauliflower Nachos image

Provided by Katie Lee Biegel

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1/4 cup olive oil
1 tablespoon taco seasoning, such as Good & Gather™ Taco Seasoning
Kosher salt and freshly ground black pepper
1 large lime
1/4 cup sour cream
1/2 ripe avocado
1/2 small jalapeño
1/2 cup canned refried pinto beans, such as Good & Gather™ Organic Refried Beans
1 cup shredded Mexican-style cheese blend, such as Good & Gather™ Shredded Mexican-Style Cheese
1/4 cup salsa verde, such as Good & Gather™ Roasted Salsa Verde
1/3 cup lightly packed fresh cilantro leaves

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.