These cauliflower nachos will be your new favorite way to get more veggies into your diet. If you follow me on Instagram stories, you know that I speak about my struggle with getting in enough veggies for the day. I am really good at HIDING veggies in all the soups/sauces/dips that I share, but I have a hard time eating them on their own. I am making a conscious effort to share more veggie recipes like this one that not only taste amazing, but are actually enjoyable and fun! These loaded cauliflower “nachos” are packed with nutrition and you’ll be glad to have this recipe when you get sick of eating salads.
You won’t feel like you’re sitting down to a big plate of veggies when you prepare your cauliflower nacho-style: seasoned and roasted to perfection, topped with peppers, onions, olives, tomatoes, provolone cheese and a drizzle of sour cream. I promise, you won’t be able to stop eating these and you will be craving veggies a lot more.
- baking sheet
- 6 cups cauliflower florets (500 grams) (from 1/2 large head of cauliflower)
- 2 tablespoons olive oil
- salt and pepper measure with your heart
- garlic powder measure with your heart
- dry oregano measure with your heart
- 5 slices provolone cheese or any grated cheese
- ½ cup finely diced mini bell peppers, I used 1/2 yellow, red, green, and orange
- 1 jalapeno, finely diced (optional)
- ¼ red onion, finely diced
- 5 cherry tomatoes, finely diced
- ¼ cup sliced green olives (or any variety)
- 1 tablespoon finely grated Parmigiano Reggiano cheese
- 2 tablespoons sour cream
- Note: everything in this recipe is to taste so please add as much or as little as you like and don't forget to measure with your heart.
- Preheat the oven to 425F (220C).
- Separate the cauliflower into florets with your hands or you can also cut the florets into slices if you want to get flat cauliflower pieces that resemble nachos. Either method will work and be delicious.
- Add the florets to a bowl and toss with the olive oil and salt, pepper, oregano, and garlic powder. Measure the seasonings with your heart.
- Line a baking sheet with parchment paper and distribute the seasoned cauliflower on top, making sure the pieces do not overlap.
- Bake for 25 to 30 minutes, depending on the oven. Mine took 30 minutes but if your oven is new, you may need to adjust and keep an eye on it.
- When the cauliflower is soft and roasted (but still has a bite to it), take it out of the oven and add the provolone, diced peppers, jalapeños (if using), onions, tomatoes, olives, and parmesan.
- Return the cauliflower to the oven and bake for another 5 to 10 minutes or until the cheese has melted.
- Take it out of the oven and set aside. Mix 2 tablespoons of sour cream with a touch filtered water or enough to make a thinner pourable consistency.
- Drizzle on the sour cream and enjoy!
It was BOMB!!!! and I even forgot the red onion… so next time….. IT’s ON!!!!
YAYYY!! Glad you loved it Pam