Buffalo Cauliflower Nachos
by Chris Salicrup
for 6 servings
1 head cauliflower, cut into florets
3 teaspoons 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 chip
1 cup grated monterey jack cheese, grated
1 cup grated cheddar cheese
1 avocado, chopped
3 radishes, thinly sliced
2 celery stalks, thinly sliced
sour cream, to serve
fresh cilantro, chopped, to serve
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.
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