Easy 98 min

Cauliflower Nachos

american_region asian caribbean european filipino french greek mediterranean middle eastern region russian thai side main drink sweet sour savory umami hard fast

Prep

27 min

Cook

71 min

Total

98 min

Ingredients (8)

½ large red onion, thinly sliced g

½ cup apple cider vinegar g

½ teaspoon salt g

½ teaspoon white sugar g

¼ teaspoon ground cumin g

1 head cauliflower, outer leaves trimmed g

2 tablespoons olive oil g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.