Enjoy these keto-friendly loaded cauliflower nachos, a perfect game day snack made with cauliflower instead of chips and topped with all your favorite fixings.
Author:Amaya Sato
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup cooked ground beef or chicken (seasoned with taco seasoning)
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1/4 cup sliced jalapeños (optional)
2 tablespoons sour cream
2 tablespoons salsa
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper.
Spread the seasoned cauliflower in a single layer on a baking sheet.
Roast for 15-20 minutes, or until tender and lightly browned.
Remove the baking sheet from the oven and sprinkle both cheeses over the roasted cauliflower.
Return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Top the cauliflower nachos with cooked ground beef or chicken, cilantro, red onion, and jalapeños (if using).
Serve immediately with sour cream and salsa on the side.
Notes
For an extra kick, add a dash of hot sauce.
You can customize your toppings with avocado, black olives, or pico de gallo.
Ensure cauliflower is dry before tossing with oil for best crisping.