Cauliflower Power Nachos


There’s no doubt that nachos are a football fan’s finest friend. But how about calling an audible and subbing in some roasted cauliflower for those salty nacho chips? I know, for a nacho traditionalist this probably seems like a foul play. But once you try Cauliflower Power Nachos, you’ll start to come around. Here’s why:

1. The Toppings

If it ain’t broke, why fix it? Just stack your your starting lineup with protein-packed beans, nutrient-dense veggies and heart healthy oils from olives and avocado. Don’t forget to top it off with some calcium-rich cheese (not the nuclear orange stuff you get in stadiums!).


2. The Flavour

This is a game-time decision. I flavour my cauliflower with cumin and chili powder, throw down on some jalapeño slices and serve with cilantro and salsa. But maybe you have a different playbook. With all the toppings running interference, you don’t need to add any extra salt to this flavour-packed dish.

3. The Nutrition

When you skip the chips, you save yourself over 200 hundred calories and 500 mg of sodium. Plus, with all that fibre, you’ll be less likely to overdo it on the rest of the greasy, game-day spread. Even better, cauliflower is chock full of important nutrients like vitamin C, folate, potassium.

Now here’s a glimpse inside the playbook for this fumble-proof snack.


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

What are some of your favourite nacho toppings? I’m always looking for fresh new ideas!

Happy Grey Cup Canada!


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