Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Buffalo Cauliflower Nachos

by Chris Salicrup

Ingredients

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 chips (800 g)
  • 1 cup
    monterey jack cheese, grated (110 g)
  • 1 cup
    cheddar cheese, grated (110 g)
  • 1 avocado, chopped
  • 3 radishes, thinly sliced
  • 2 celery stems, thinly sliced
  • sour cream, to serve
  • fresh cilantro, chopped, to serve

Advertisement

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!
 

Advertisement

Advertisement

Advertisement

More like this