Cauliflower Nachos

5 from 4 votes

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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.

Table of Contents

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.

If you try this recipe, let me know in the comments!

Cauliflower Nachos

These cauliflower nachos will be your new favorite way to get more veggies into your diet. You won’t feel like you’re sitting down to a big plate of veggies when you prepare 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.
5 from 4 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 15 minutes
Cook Time: 35 minutes

Equipment

Ingredients 

The Cauliflower:

  • 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

The Toppings:

  • 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

Instructions 

  • 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!

Video

Notes

This recipe works with any veggies YOU like for both the base and the toppings. Feel free to substitute the cauliflower for broccoli if you enjoy broccoli more.  
If you want to add more protein to this dish I would add cooked ground meat after baking the cauliflower, along with the other toppings. 
Measure with your heart. Nothing is exact in this recipe as I grabbed a handful of all the toppings and added as much as I liked so please feel free to do the same. 
I like to dilute the sour cream with water to be able to drizzle it on top but you don’t have to. You can also use yogurt or anything you enjoy on top.
If you are not in the mood for chopping, you can use a veggie chopper from Amazon to make your life easier. I will link mine here for Canada 4-in-1 Vegetable Chopper and here for USA Amazon.com: Fullstar Vegetable Chopper
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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