These healthy cauliflower nachos make for the perfect, drool-worthy snack.
This nourishing dish makes a great alternative to traditional nachos. Chili flakes give them a spicy kick, and a sprinkle of turmeric powder boost these “nachos” with anti-inflammatory benefits.
Begin by cutting a head of cauliflower into thin, chip-like pieces and laying them in a single layer on a baking sheet. Drizzle them generously with coconut oil and sprinkle chili flakes, turmeric, and pepper on top. Then, roast your cauliflower nachos until they are golden brown and crispy on both sides.
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While the cauliflower bakes, prepare the salsa. Simply toss freshly diced bell peppers, garlic, onion and parsley with olive oil and lime juice. Note: This salsa is also great on top of Paleo tacos.
Serve the cauliflower nachos with the salsa, then garnish with a lime wedge and fresh parsley!
Tip: If you don’t want too much heat, omit the chili flakes and use baby bell peppers in place of the chili peppers.
The Best Cauliflower Nachos (Gluten Free, Paleo)
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The Best Cauliflower Nachos (Gluten Free, Paleo)
Felicia Lim- Baking sheet
- Small bowl
For the Nachos:
- 1 head cauliflower, leaves removed
- 2 T coconut oil, melted (plus more for greasing)
- 1 t chili flakes
- 1 T turmeric
- ¼ t black pepper
For the Salsa:
- 2 baby bell peppers, diced
- 3 red chili peppers, diced
- 1 small red onion, diced
- 3 garlic cloves, minced
- ¼ cup fresh chopped parsley
- ¼ cup olive oil
- 1 T fresh lime juice (from half a lime)
- Salt to taste
- Fresh lime wedges, for garnishing
- Fresh parsley, for garnishing
- Preheat the oven to 400°F. Grease a large baking sheet with coconut oil.
- Cut the cauliflower into thin, chip-like pieces.
- Place the cauliflower pieces on the prepared pan in a single layer, and drizzle coconut oil over them. Sprinkle the chili flakes and turmeric powder on top of the cauliflower.
- Roast the cauliflower for 40 minutes, flipping halfway through, until the cauliflower is golden brown on both sides.
- While the cauliflower bakes, make the salsa. Combine the diced peppers, onion, minced garlic, chopped parsley, olive oil and lime juice in a small bowl. Mix, and add salt to taste.
- Serve the cauliflower nachos with the salsa. Garnish with lime wedges and fresh parsley, then dig in!
Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: Easy Spanish Cauliflower “Rice”)
Paleo Klondike Bar with Cashew Ice Cream
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