Name: Sheet Pan Cauliflower Nachos
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 medium head cauliflower (about 1 1/2 pounds) -; 1 large bell pepper, any color -; 1/2 large yellow or red onion -; 2 tablespoons olive oil -; 1 tablespoon taco seasoning (see recipe note) -; 1/2 teaspoon kosher salt, or to taste -; 1/2 (15-ounce) can black or pinto beans, drained and rinsed (3/4 cup) -; 1 to 1 1/2 cups shredded Monterey Jack or cheddar cheese -; 1 1/2 cups shredded lettuce or thinly sliced cabbage -; 1/2 lime -; 1 large avocado, diced, or 1/2 cup guacamole -; 1/3 cup salsa or pico de gallo -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Cauliflower Nachos

1. 1 medium head cauliflower (about 1 1/2 pounds) -

2. 1 large bell pepper, any color -

3. 1/2 large yellow or red onion -

4. 2 tablespoons olive oil -

5. 1 tablespoon taco seasoning (see recipe note) -

6. 1/2 teaspoon kosher salt, or to taste -

7. 1/2 (15-ounce) can black or pinto beans, drained and rinsed (3/4 cup) -

8. 1 to 1 1/2 cups shredded Monterey Jack or cheddar cheese -

9. 1 1/2 cups shredded lettuce or thinly sliced cabbage -

10. 1/2 lime -

11. 1 large avocado, diced, or 1/2 cup guacamole -

12. 1/3 cup salsa or pico de gallo -

How to cook deliciously - Sheet Pan Cauliflower Nachos

1. Stage

Preheat the oven and prep the veggies: Preheat the oven to 425°F. Trim the cauliflower and cut into small, roughly 1 1/2-inch florets. Peel and chop the stem into 1/4-inch slices. Seed the bell pepper and cut into 1/2-inch strips. Slice the onion into 1/2-inch slices.

2. Stage

Season and roast the veggies: Add the cauliflower, bell pepper, and onion to a rimmed sheet pan. Drizzle with the oil and sprinkle with the taco seasoning and salt (if needed). Toss well to coat and spread out into a single layer. Roast, tossing halfway, until the cauliflower is crisp-tender and you can easily insert a paring knife in the thickest parts, about 20 minutes.

3. Stage

Add the beans and cheese: Top with veggies with the drained beans and sprinkle the cheese over top. Return to the oven just long enough to melt the cheese, 1 to 2 minutes.

4. Stage

Add topping and serve: Squeeze the lime over the shredded lettuce or cabbage and toss. Use to top the nachos along with the diced avocado or dollops of guacamole and the salsa. Serve immediately. Store leftovers without the avocado, salsa, and lettuce in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a 350°F oven until warm. Did you love the recipe? Leave us stars below!