If you haven’t had a nacho night in a while, here’s a very good reason to: our vegan cauliflower nachos. Not only do these use everyone’s favorite cruciferous veggie—the cauliflower, of course—but they also make good use of that extra can of beans you have hanging out in your pantry. Extra toppings? Go nuts. The sauce? We made ours with a vegan “cheese.” But if you want to drown yours in cheddar, you definitely have our full support.
Watch now to learn how to make your own roasted cauliflower nachos with vegan-friendly sauce and toppings:Print
- 1 head cauliflower
- 1 tablespoon extra-virgin olive oil
- 1 15.5-ounce can pinto beans
- 1 teaspoon cumin
- 1 garlic clove
- Kosher salt to taste
- Cracker black pepper to taste
Vegan Nacho Sauce
- 8 ounces vegan mayonnaise
- 1 clove garlic, grated
- Juice of 1/2 lime
- 1 tablespoon nutritional yeast
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 13-ounce bag corn tortilla chips
- 1/2 cup red onion, diced
- 1/4 cup pickled jalapeños
- 1/2 cup cilantro leaves
- 1 avocado, pitted and diced
- Flaky sea salt
- Juice of 1/2 lime
- Preheat oven to 400 degrees.
- Drizzle olive oil overtop cauliflower and season with salt and pepper. Roast 20-25 minutes until golden brown.
- Allow cauliflower to cool slightly before chopping into florets, approximately 1-inch pieces. (Don’t toss those cauliflower leaves! They’ll roast right up with the florets and make for a delicious garnish.)
- Meanwhile, drain pinto beans and season with cumin, garlic, salt, and pepper. Simmer for 8-10 minutes.
- Whisk together all nacho sauce ingredients until smooth.
- Time to build your nachos! Start with a layer of tortilla chips. Top with cauliflower florets, spoon pinto beans over top, and drizzle with nacho sauce. Then, garnish with red onion, pickled jalapeños, cilantro, and avocado. Sprinkle with flaky salt and fresh lime juice. Serve warm and enjoy!