These nachos are for the true lovers of anything hot and spicy. Crispy homemade nachos are paired with roasted rainbow cauliflower and jalapeño crema with melty vegan Monterey jack cheese on top. If you really want to put your taste buds to the limit, top it with jalapeños and a drizzle of hot sauce. These nachos are a perfect game day, party, or barbecue snack!

Advertisement

Roasted Cauliflower Nachos With Jalapeño Crema [Vegan]

Serves

4-6

Cooking Time

30

Ingredients

For the Tortilla Chips:

  • 6-8 small tortillas (white, yellow, or whole grain)
  • 2 tablespoons extra virgin olive oil, plus more for the cookie sheets
  • Garlic salt or powder, to taste

For the Nachos:

  • Approximately 2 pounds rainbow cauliflower, cut into bite-size florets (about 8 cups)
  • 1/4 cup, plus 1 teaspoon extra virgin olive oil, divided
  • 3 cloves garlic, roughly chopped
  • 2 teaspoon sea salt
  • 2 heavy handfuls raw kale, de-stemmed and roughly chopped
  • 1/4 to 1/3 cup vegan Monterey Jack, or any spicy vegan cheese

For the Jalapeño Crema:

  • 4 seeded jalapeños
  • 1 cup fresh cilantro
  • 3/4 cup vegan mayonnaise
  • 1 garlic clove
  • Juice of 1 lime
  • 1 tablespoon extra virgin olive oil

For Serving:

  • Fresh cilantro, chopped
  • Fresno chilis and/or jalapeños, sliced
  • Cayenne pepper, red pepper flakes, and/or hot sauce, for garnish (optional)
Advertisement

Preparation

To Make the Tortilla Chips:

  1. Preheat your oven to 350°F and brush two baking sheets with extra virgin olive oil; set aside.
  2. Brush one side of each tortilla with extra virgin olive oil, stack them (brushed side up), and cut into eighths. Spread the chips onto the prepared baking sheets and dust with garlic salt/powder. Bake for 8 minutes, then remove from heat. Carefully transfer the chips from one baking sheet onto the other; let cool.

To Make the Cauliflower:

  1. Next, increase oven heat to 450°F and, using the now-empty baking sheet, toss the cauliflower with 1/4 cup olive oil and chopped garlic. Sprinkle with sea salt and toss again. Roast until tender, about 18 minutes.

To Make the Jalapeño Crema:

  1. Combine all ingredients in a high-speed blender and purée until smooth. Season with a pinch of sea salt, if desired; set aside.

To Assemble:

  1. While the cauliflower roasts, use this time to prep the kale. Combine the de-stemmed kale leaves in a large bowl with 1 teaspoon olive oil. Massage the kale, similar to how you knead bread dough, for 2-3 minutes. The leaves should soften and turn a more bright green.
  2. Remove cauliflower from heat, then decrease oven heat to 400°F. Arrange the tortilla chips in an even layer on the baking sheet and drizzle with half of the jalapeño crema. Sprinkle the vegan cheese on top, then bake for 2 minutes. Remove from the oven and (evenly) add the roasted cauliflower and kale. Transfer back to the oven and bake for 2-3 more minutes, or until the kale is crispy + the cheese is melted.
  3. Remove the nachos and let cool for 2 minutes.

To Serve:

  1. Top with cilantro, Fresno chilis/jalapeños, and drizzle with the remaining jalapeño crema. If you like it really spicy, add hot sauce.