Description
Cauliflower Nachos are a low-carb, veggie-packed twist on the classic, featuring roasted cauliflower florets loaded with melted cheese, fresh toppings, and a creamy sour cream drizzle.
Ingredients
Units
Scale
- 1/2 head cauliflower (about 500 grams), chopped into florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Garlic powder, to taste
- Dry oregano, to taste
- 5 slices provolone cheese or any grated cheese
- 1/2 cup mini bell peppers, finely diced
- 1 jalapeño, finely diced (optional)
- 1/4 red onion, finely diced
- 5 cherry tomatoes, finely diced
- 1/4 cup green olives, sliced
- 1 tablespoon Parmigiano Reggiano cheese, finely grated
- 2 tablespoons sour cream
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss cauliflower florets with olive oil, salt, pepper, garlic powder, and oregano.
- Spread cauliflower evenly on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- Remove from oven and layer provolone slices or grated cheese over the cauliflower. Return to oven for 3–5 minutes until melted.
- Top with diced bell peppers, jalapeño, red onion, cherry tomatoes, olives, and grated Parmigiano Reggiano.
- Drizzle sour cream on top before serving. Serve warm.
Notes
- Pat cauliflower dry before roasting to enhance crispiness.
- Use parchment paper for easy cleanup and even roasting.
- Chill sour cream before drizzling for contrast against warm nachos.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg