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  • Recipe Room  »  Cauliflower Nachos



    • 1/2 a head of cauliflower
    • 2 tbs olive oil
    • 1 tsp cumin seeds
    • 1 bag organic gluten free corn chips
    • 200g organic cheddar cheese
    • 1 can organic diced tomatoes
    • 1/2 tsp chilli flakes
    • 1 brown onion, diced
    • 1 clove garlic, minced
    • 1 ripe avocado, mashed
    • 1 lemon, juiced
    • Salt and pepper

    Cauliflower Nachos

    Cauliflower Nachos thmb

    An easy Cauliflower Nachos recipe, great for the kids, fast to make and tasty to eat.


    Make your salsa first, or even the night before if you can. Combine diced tomatoes, chilli, onions, garlic, lemon, salt and pepper to taste. If you like your salsa hot, add more chilli. Set aside in the fridge while you prepare the other ingredients.

    Preheat your oven to 220°C. Cut your cauliflower into bite-sized florets, and then into a non-stick baking tray, toss with olive oil, cumin seeds, salt and pepper and spread out evenly. Roast for 20-30, until cauliflower is tender but has little crunchy bits.

    To make the guacamole, mash the ripe avocado and combine with lemon juice, salt and pepper to taste.

    Grate enough True Organic Cheddar to cover the amount of corn chips you would like to serve.

    On a heatproof baking plate or tray, evenly spread the corn chips out, then sprinkle the roasted cauliflower, cover with a layer of cheese, and then dollop some salsa around the plate.

    Pop the plate into the oven, under the grill, until the cheese has melted.

    Serve to share with a big serve of guacamole and any leftover salsa.

    Submitted by
    CERES Fair Food

    Tips and Tricks

    • If you need to ripen avocados, place in a brown paper bag away from direct sunlight for 2-5 days and add an apple or banana to hasten the ripening process.

    • Leftover cauliflower doesn’t have to be boring: roast any remaining stalks in the oven for about 10 minutes to bring out the veggie’s nutty taste. They make an easy and healthy snack!

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

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