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97% would make again

Buffalo Cauliflower Nachos

by Chris Salicrupfeatured in 9 Crunchy And Cheesy Nacho Recipes

Ingredients

for 6 servings

  • 1 head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons hot sauce
  • 2 tablespoons siracha
  • 1 tablespoon butter, melted
  • 1 lime, juiced
  • 8 cups tortilla chips (800 g)
  • 1 cup monterey jack cheese (100 g), grated
  • 1 cup cheddar cheese (100 g), grated
  • 1 avocado, chopped
  • 3 radishes, thinly sliced
  • 2 celery stems, thinly sliced
  • sour cream, to serve
  • fresh cilantro, chopped, to serve

Nutrition Info

Shop ingredients with
    Calories 1228
    Fat 66g
    Carbs 137g
    Fiber 13g
    Sugar 5g
    Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200˚C).
  2. On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
  3. In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
  4. Add the roasted cauliflower to the bowl and mix to coat.
  5. Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
  6. Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
  7. Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
  8. Enjoy!