Cauliflower nachos

Cauliflower nachos

I’m always looking to make healthier versions of my favourite foods. Nachos are just so moreish, I can literally gobble a plate up in minutes. Instead of using corn chips, cauliflower is an amazing low carb alternative. You can make cauliflower nachos just as cheesy and loaded with your favourite nacho toppings.

This recipe is low carb and gluten free.

1 small head of cauliflower

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic granules or powder
1 teaspoon onion granules or powder
50g red onion – cut in slices
50g cherry tomatoes – cut into cubes
50g shredded cup mozzarella cheese
50g shredded red leicester cheese – or any cheese of your choice
Your choice of dips – I used salsa, guacamole, sour cream and cheesy nacho

Feel free to add or remove any toppings or dips to your liking! You can literally add any of your favourites to this!

This recipe serves 2-3.

Full recipe in the bio.

Print Recipe
Cauliflower nachos
Course Lunch, Snack
Course Lunch, Snack
  1. Pre-heat oven to 180°C (350°F)
  2. Wash the head of cauliflower and pat down dry, make sure theres no water left. Cut the cauliflower into quarters and then into slices. Place all the slices into a mixing bowl
  3. Add all the seasoning to the sliced cauliflower - salt, pepper, paprika, garlic and onion granules. Top with olive oil and give it a good mix.
  4. Place the cauliflower onto a lined baking tray and bake for 20 minutes or until the edges start to brown.
  5. Add cheese to the cauliflower and your favourite toppings, then grill for 5-6 minutes until the cheese melts
  6. Add your favourite dips and sauces on top, garnish with coriander and enjoy!
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