cauliflower nachos
Ingredients:

• 1 cauliflower head
• 3 tbs olive oil
• 1 tbs taco seasoning*
• salt to taste
• 15 oz can black beans, drained + rinsed
• 1 jalapeño, sliced
• 1/2 cup shredded cheddar cheese
• 1 tomato, diced
• 1 avocado, diced
• 1 scallion, chopped
• 1/4 cup pickled red onions
• fresh cilantro, chopped
• sauce:
• 1/2 cup Kewpie mayo
• 1 tbs honey
• Sriracha to taste

Instructions:

Preheat your oven to 420° F. Line a baking sheet with parchment paper.
Chop your cauliflower in florets. Toss them with the taco seasoning, salt to taste and olive oil. Spread them out evenly on your baking sheet and roast for 25 minutes.
Sauce: Whisk together the 3 Sauce ingredients.
Remove them from the oven and push them together. Top with the beans, cheese and jalapeño slices. Pop back in the oven until cheese is melted. Remove the pan from the oven and top with avocado, tomatoes, scallions, cilantro, pickled red onions and sauce.

notes:

You can also air fry the cauliflower or cook it up in the skillet.
*Taco Seasonings: cumin, paprika, chili powder, dried oregano, garlic powder, onion powder, pepper.
nutrition
Calories: 552kcal | Carbohydrates: 51g | Protein: 23g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 1540mg | Fiber: 21g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 111mg | Calcium: 232mg | Iron: 5mg