Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cauliflower Nachos Recipe
Cauliflower nachos skip traditional chips and use roasted cauliflower slabs instead, topped with balanced ingredients for healthy alternatives to traditional nacho preparations. This innovative recipe provides low-carb alternatives while maintaining nacho flavor profiles and presentation styles. The cauliflower base creates nutritious comfort food alternatives.
Skip the chips and use slabs of roasted cauliflower instead! I opted for these toppings because they were balanced and played well off each other, but you can change them up as you please.
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients
Pickled Red Onion:
½ large red onion, thinly sliced
½ cup apple cider vinegar
½ teaspoon salt
½ teaspoon white sugar
¼ teaspoon ground cumin
1 head cauliflower, outer leaves trimmed
2 tablespoons olive oil
salt and ground black pepper to taste
Avocado Crema:
½ avocado
¼ cup sour cream
2 small limes, juiced
1 tablespoon chopped cilantro
1 pinch salt
1 (15 ounce) can seasoned black beans
1 cup quartered cherry tomatoes
¼ cup crumbled queso fresco
2 tablespoons chopped cilantro
1 lime, cut into wedges
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
Heat black beans in a small saucepan until heated through, about 5 minutes.
Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.
Nutrition Facts (per serving)
| 317 | Calories |
| 19g | Fat |
| 39g | Carbs |
| 13g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 317 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 4g | 21% |
| Cholesterol 11mg | 4% |
| Sodium 817mg | 36% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 13g | 47% |
| Total Sugars 7g | |
| Protein 13g | 26% |
| Vitamin C 92mg | 102% |
| Calcium 122mg | 9% |
| Iron 2mg | 9% |
| Potassium 790mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
