Cauliflower Power Nachos
Prep time
Cook time
Total time
Skip the chips and nosh your nachos with roasted cauliflower instead! This recipe tops zesty roasted cauliflower with protein-packed black beans, veggies galore and ooey gooey cheddar cheese. These nachos are perfect for a game-day party platter or a quick and easy meal any day of the week.
Recipe type: Main or appetizer
Serves: 4 cups
  • 1 head cauliflower, raw
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • 50 mL cheese, cheddar, grated
  • ½ cup bell pepper, diced
  • 2 Tbsp purple onion, diced
  • 2 Tbsp sliced black olives, drained
  • 60 mL black beans, drained and rinsed
  • 2 Tbsp avocado, diced
  • 2 - 4 Tbsp salsa (to taste)
  • 2 Tbsp. cilantro, roughly chopped
  1. Preheat oven to 425°F.
  2. Break cauliflower into florets and place in large bowl. Drizzle with olive oil and season with cumin and chili powder. Toss to coat.
  3. Bake on parchment paper lined baking sheet for 20-25 minutes.
  4. Once roasted, transfer to baking pan or cast iron skillet.
  5. Sprinkle with cheese, peppers, onions, olives and beans and place in the oven until the cheese has melted, about 3 to 5 minutes.
  6. Remove nachos from the oven and top with salsa, avocado and cilantro.
*Nutrition information calculated using
**50 g hard cheese = ½ cup grated
Nutrition Information
Serving size: 2 cups Calories: 279 Fat: 14.0 Saturated fat: 4.4 Unsaturated fat: 9.5 Trans fat: 0 Carbohydrates: 25.9 Sugar: 8.2 Sodium: 446 Fiber: 8.6 Protein: 15.4 Cholesterol: 14/0
Recipe by Erika Brown R.D. at