Sheet Pan Loaded Cauliflower Nachos – Recipe!

Super Bowl Sunday is almost here, so I thought I would jump on the game food idea, and create a quick and easy appetizer that will please everyone in the family.  I know there are so many choices when it comes to game-day cuisine, and isn’t Mexican food somewhere on the top of your list?  It’s definitely on mine.  The first thing that came to mind was sheet pan nachos, just in time for kick-off, because they’re super easy to make, and they are loaded with things I love, plus a whole lot more.

Roasted cauliflower is one of the most promising foods of the past two years.  You see it in so many recipes like; soups, stews, curries, and yes – nachos!  Creating a base of roasted cauliflower with some vegan or regular chorizo is a real game changer on the flavor front.  The two ingredients have time together on a hot pan in the oven, before the beans, chips and cheese are added to create this mind-blowing finger food.  Cauliflower is the thing that really pops in each bite because it’s the unexpected guest at the party that makes a real presence, but fits right in, just as you’d expect.

A few added toppings like; pickled jalapenos, salsa, cilantro leaves, a dap here and there of sour cream, and of course some sliced avocado, bring it all together and make it complete.  It’s fun to eat with your hands, but it probably does require a fork, so you don’t miss one single bite.  I like to think of these nachos as my healthier take on this game day food, but trust me, you won’t think you’re skimping on anything, especially flavor.

Ingredients

1 head cauliflower, cut into florets

5 ounces frozen vegan chorizo crumbles, like Morning Star, or regular chorizo

14 ounce can black beans, drained and rinsed

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon black pepper

2 1/2 cup tortilla chips, I used blue corn tortilla chips

2 cups white cheddar cheese

1/4 cup pickled jalapenos

1/4 cup salsa + more for dipping

1/8 cup sour cream

cilantro leaves

1 sliced avocado

(Serves 4-6)

To Prepare:

1. Preheat oven to 400 degrees.  In a small bowl, combine cumin, chili powder, salt and black pepper.
2. On an oiled sheet pan, add cauliflower and frozen chorizo crumbles.  Sprinkle cauliflower mixture with 2/3 of spice rub, toss.  Roast in oven for 12 minutes.
3. Add black beans to remaining spice rub in bowl, toss to coat.
4. Add beans, chips and cheese to cauliflower mixture, equally over surface.  Bake for 5-6 minutes, or until cheese is melted.
5. Remove and top with remaining ingredients.  Enjoy!