Loaded Cheesy Cauliflower Nachos Recipe (Healthy)

The next time you’re craving some traditional nachos, try this low carb cauliflower version instead. Made with roasted cauliflower, taco meat, and a few other minimal ingredients, this low-carb recipe is a great way to enjoy nachos in a healthy way. 

Craving the bold flavors and satisfying crunch of nachos, but looking for a healthier alternative? Look no further than our cauliflower nachos recipe! 

This creative twist on a classic favorite replaces traditional tortilla chips with cauliflower florets, resulting in a guilt-free and incredibly tasty snack. Loaded with savory toppings and bursting with flavor, these cauliflower nachos are sure to become a crowd-pleaser at your next gathering or a satisfying snack for a cozy night in. 

Get ready to dive into a plate of crispy, cheesy, and veggie-packed deliciousness! If you enjoyed this recipe you may also want to try my Vegan Buffalo Cauliflower Wings or my Air Fryer Garlic Parmesan Truffle Fries.

INGREDIENTS FOR THE CAULIFLOWER NACHOS RECIPE

You will need the following ingredients listed below to make the sheet pan nachos (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of this post):

• Cauliflower
• Olive oil or avocado oil cooking spray
• Chili powder
• Ground cumin
• Garlic powder
• Paprika
• Sea salt & black pepper
• Lean ground beef – or ground meat of choice.
• Taco seasoning
• Shredded cheese – alternatively can use vegan cheese or vegan nacho cheese sauce.
• Tomatoes
• Red onion – or green onions
• Black olives
• Fresh cilantro
• Jalapeños
• Serve with guacamole, fresh salsa and sour cream
• Optional – onion powder, refried beans or black beans, lime juice, red bell pepper, nutritional yeast, etc.  

HOW TO MAKE

1. Preheat the oven and prepare the cauliflower:
   • Preheat your oven to 425 degrees F (220°C) and line a large baking sheet with parchment paper.
2. Cut the cauliflower into florets:
   • Cut the cauliflower head into bite-sized florets, discarding the tough stem. Make sure the florets are relatively uniform in size for even baking.
3. Season the cauliflower:
   • In a large bowl, add the cauliflower florets and spray with avocado oil spray. Season with 2 tsp taco seasoning.
4. Arrange the cauliflower on the baking sheet:
   • Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even browning and crispiness.
5. Bake the cauliflower and cook the beef:
   • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cauliflower is tender and golden brown. Flip the florets halfway through the baking time to ensure even cooking.
   • In a large skillet add the beef. Fry until fully cooked through, then add remaining taco seasoning for flavor.
6. Add the toppings:
   • Once the cauliflower is cooked, sprinkle the ground beef overtop. Then add shredded cheddar cheese and banana peppers and add back to oven for 5 minutes until cheese is melted.
7. Serve and enjoy:
   • Remove the cauliflower nachos from the oven and let them cool for a minute. Then add black olives, freshly diced tomatoes, diced avocado, green onion and fresh cilantro. Serve them immediately, accompanied by guacamole, salsa, and sour cream if desired.

HOW TO STORE THE HEALTHY NACHOS

1. Cool Completely: Allow the low carb cauliflower nachos to cool completely before storing. This helps maintain their texture and prevents excess moisture from building up.
2. Airtight Container: Transfer the nachos to an airtight container or a sealable bag. Ensure the container is large enough to accommodate the nachos without crushing them.
3. Layering: If you need to stack multiple layers of cauliflower nachos, place a piece of parchment paper or wax paper between each layer to prevent them from sticking together.
4. Refrigeration: For short-term storage, refrigeration is recommended. Place the sealed container of cauliflower nachos in the refrigerator. They can typically be stored in the refrigerator for up to 2-3 days.
5. Reheating: When ready to enjoy the leftover cauliflower nachos, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and heat them in the oven for a few minutes until they are warmed through and the cheese is melty.

CAN I REHEAT THE VEGAN CAULIFLOWER NACHOS?

Yes, you can reheat cauliflower nachos. Preheat your oven to 350°F (175°C), spread the nachos on a baking sheet, and heat them for a few minutes until warmed through and the cheese is melty. 

However, keep in mind that reheating may affect the crispiness of the cauliflower.

CAN I STORE THE LEFTOVER NACHO TOPPINGS WITH THE CAULIFLOWER PIECES?

It’s best to remove fresh toppings, such as diced tomatoes, onions, or cilantro, before storing the nachos. Store the toppings separately in airtight containers in the refrigerator and add them back to the nachos just before serving.

CAN I MAKE THIS CHEESY CAULIFLOWER NACHOS RECIPE AHEAD OF TIME?

While cauliflower nachos are best enjoyed fresh, you can prepare the components in advance. Cut the cauliflower and store it in a sealed container in the refrigerator. 

Mix the spices and store them separately. Assemble and bake the nachos just before serving to ensure the best texture and flavor.

Other Delicious Appetizers You May Enjoy!

• Easy Baked Brie Recipe With Jalapeño Apricot Jam
• ​Easy Low Carb Spinach Dip Recipe
• Pepperoni Pizza Dip
• Air Fryer Sweet Potato Gnocchi
• Bacon Wrapped Dates Stuffed With Goat Cheese

IF YOU TRIED THIS DELICIOUS DISH PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails