Name: Cauliflower Nachos
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Red onion, thinly sliced - ½ large; Apple cider vinegar - ½ cup; Salt - ½ teaspoon; White sugar - ½ teaspoon; Ground cumin - ¼ teaspoon; Cauliflower, outer leaves trimmed - 1 head; Olive oil - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Avocado - ½; Sour cream - ¼ cup; Limes, juiced - 2 small; Chopped cilantro - 1 tablespoon; Salt - 1 pinch; Seasoned black beans - 1 (15 ounce) can; Quartered cherry tomatoes - 1 cup; Crumbled queso fresco - ¼ cup; Chopped cilantro - 2 tablespoons; Lime, cut into wedges - 1

Ingredients for - Cauliflower Nachos

1. Red onion, thinly sliced ½ large

2. Apple cider vinegar ½ cup

3. Salt ½ teaspoon

4. White sugar ½ teaspoon

5. Ground cumin ¼ teaspoon

6. Cauliflower, outer leaves trimmed 1 head

7. Olive oil 2 tablespoons

8. Salt and ground black pepper to taste 2 tablespoons

9. Avocado ½

10. Sour cream ¼ cup

11. Limes, juiced 2 small

12. Chopped cilantro 1 tablespoon

13. Salt 1 pinch

14. Seasoned black beans 1 (15 ounce) can

15. Quartered cherry tomatoes 1 cup

16. Crumbled queso fresco ¼ cup

17. Chopped cilantro 2 tablespoons

18. Lime, cut into wedges 1

How to cook deliciously - Cauliflower Nachos

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.

4 . Stage

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.

5 . Stage

Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.

6 . Stage

Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.

7 . Stage

Heat black beans in a small saucepan until heated through, about 5 minutes.

8 . Stage

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.