Cauliflower Nachos

Can you tell I love cauliflower?

A ridiculously easy and fun dish to put together, and serve up as a tasty appetiser. I am obsessed with roasted broccoli, so this is absolute music to my ears in a dish.

I loved these blue nachos which I picked up from my local Planet Organic. They’re perfectly salty and had a good crunch. All of the components come together so nicely, with the black beans and crunchy red onions scattered throughout.

The icing on the cake for me is the creamy dollops of mashed avocado placed on top. Use those nachos to scoop it up, and be sure to coat your cauliflower florets in it too.

Very pleasing to the eye, put a tray of these nachos in the middle of the table before your main course and watch in amazement at how fast they’ll be demolished!

Makes 1 tray
takes approx. 30 minutes


1 large cauliflower (cut into small florets)
1 bag of nachos (I used blue ones from RW Garcia)
extra virgin olive oil
1/2 can of black beans (drained and rinsed)
dairy free mozzarella style cheese (I used Bute Island’s)
a handful of cherry tomatoes (cut into quarters)
1 avocado (mashed with a drizzle of olive oil)
1 green chilli (finely sliced)
fresh coriander (finely diced)
1/2 red onion (diced)

1. Preheat oven to 180°C/350°F, and scatter the cauliflower florets on a baking tray. Drizzle with some olive oil, give the tray a gentle shake to coat the florets, and place in oven to roast for 20 minutes.
2. Take tray out of oven, and mix in the nachos, black beans and add a couple of handfuls of cheese. Gently combine, and place back in oven for 10 minutes.
3. Finally, top with diced red onion, tomatoes, dollops of avocado, green chillis and coriander.
4. Enjoy, and try to share!

Eat straight away whilst the cauliflower is warm.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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