The ultimate cauliflower nachos, loaded with jalapeños, tomatoes, cheese, and crispy tortilla chips! Adding cauliflower adds more veggies and reduces the number of tortilla chips you need for a (slightly) healthier version of nachos.
These cauliflower nachos are loaded with flavor and crunch - thanks to the roasted cauliflower, crispy tortilla chips, and delicious toppings!
While you can make cauliflower nachos without tortilla chips (instructions included below), we found they were missing one important thing - the salty CRUNCH factor! This combination of cauliflower and traditional tortilla chips is the perfect balance of healthy, and delicious!
reasons you'll love this recipe
- the roasted cauliflower bulks up the nachos without extra chips
- the flavors of the cumin, coriander, and chili powder on the cauliflower pair perfectly with cheesy nachos
- they are vegetarian, gluten-free, and low-carb
Watch the video below to see how to make cauliflower nachos! You can find more of my recipe videos on my YouTube channel.
- cauliflower - we're using 6 cups, which is about half of an average head of cauliflower
- spices - cumin, coiander, and chili powder are added to the cauliflower to add some depth of flavor and subtle spice while roasting
- olive oil - for roasting the cauliflower; can be swapped for avocado oil
- cheese - we recommend a Mexican 3-blend for the best gooey cheesy texture and flavor (typically contains cheddar, Monterey jack, and Colby)
- jalepeños - pickled jalepeños add a ton of flavor and aren't too spicy. Typically found in the Mexican food or international aisle at the grocery store. We chopped our jalapenos to spread the flavor out better!
- bell peppers - we used a mix of yellow and red, you can use any colour!
- red onion - to add a kick of flavor and subtle sweetness
- refried beans - add some plant-based protein, making this recipe more filling meal. These are optional - leave out if you just want a lighter snack!
step by step directions
Heat oven to 425°F. Toss cauliflower in olive oil until coated. Add the cumin, ground coriander, chili powder, and salt, tossing until combined. Spread on a sheet pan and roast for 25 minutes, tossing once halfway.
Carefully spread tortilla chips on the pan, arranging beneath the cauliflower (to ensure cauliflower gets toppings on it).
Note - make sure to position the tortillas under the cauliflower (work carefully) so everything gets covered in the cheese and toppings
Spread cheese evenly across, then add remaining toppings.
Return to the oven for another 5-10 minutes, until cheese is melted through. Serve with sour cream, salsa, queso, pickled onions, and more.
Serve with salsa, cashew queso or guacamole for dipping, and enjoy!
To make these cauliflower nachos with 100% cauliflower:
- double the cauliflower & spices
- roast the cauliflower on two sheetpans to ensure enough space for each flouret to get nice and crispy
- combine on one sheet pan when you add the toppings
Note - cauliflower nachos will not have the same crunch as traditional nachos, but they are still delicious!
You could swap out the seasoning blend for this homemade taco seasoning - which would work really well with nachos!
Absolutely! You can add (cooked) ground turkey, ground beef, extra refried beans, shredded chicken, or black beans.
While we haven't tested this exact recipe in the air fryer, it could work to roast your cauliflower in the air fryer, then finish off in the oven with the tortilla chips and toppings. See how to make crispy air fryer cauliflower here.
Unfortunately, cauliflower nachos do not keep well and should be eaten fresh! With that being said, you can prep some of the ingredients ahead of time:
- roasted cauliflower- store in the fridge for up to 4 days (would want to re-warm the cauliflower in the oven for a bit before adding chips and toppings)
- chopped cauliflower- store in an air tight container in the fridge for up to 7 days
- chopped bell peppers & red onion- store in an air tight container in the fridge for up to 4 days
- shredded cheese- store in an air tight container in the fridge for up to 7 days (unless purchased pre-shredded; this keeps for longer)
- 6 cups cauliflower florets 1- 1.5 inches; see note 1
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon salt
To make nachos
- 4 handfulls tortilla chips
- ¼ cup refried beans optional; not pictured
- ¼ cup bell peppers finely diced
- ¼ cup tomatoes finely chopped
- 2 tablespoons red onion finely diced
- 2 tablespoons pickled jalapeños note 2
- 2 cups shredded cheese note 3
- Roast Cauliflower- Heat oven to 425°F. Toss cauliflower in olive oil until coated. Add the cumin, ground coriander, chili powder and salt, tossing until combined. Spread on a sheet pan and roast for 25 minutes, tossing once halfway.
- Chips- Carefully spread tortilla chips on the pan, arranging beneath the cauliflower (to ensure cauliflower gets toppings on it)
- Cheese- Spread cheese evenly across, then add remaining toppings.
- Bake- Return to the oven for another 5-10 minutes, until cheese is melted through. Serve with sour cream, salsa, queso, pickled onions, and more.
- roughly ½ an average head of cauliflower
- we recommend chopping them so you get better coverage
- we recommend a Mexican 3-blend for best flavor
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