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🍽️ Crispy Oven-Baked Cauliflower Nachos

463 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower
• 1 tsp sweet paprika powder
• 0.5 tsp garlic powder (or 1 finely chopped garlic clove)
• salt
• pepper
• 2 tbsp olive oil
• 1 green chili
• 1 red bell pepper
• 1 red onion
• 100 g cherry tomatoes
• 80 g black beans (canned; drained weight)
• 100 g cheddar
• 0.5 bunch parsley
• 1 lime

Instructions

1. 1. Thoroughly wash the cauliflower under running water.
2. 2. Remove the hard core at the base.
3. 3. Break the cauliflower into small, bite-sized florets.
4. 4. Roughly slice the florets into thick pieces.
5. 5. Place the cauliflower slices into a large bowl.
6. 6. Add paprika powder, garlic powder, salt, pepper, and olive oil.
7. 7. Toss everything well until the slices are evenly coated with seasoning.
8. 8. Line a baking tray with parchment paper.
9. 9. Spread the marinated cauliflower slices out flat on the tray.
10. 10. Preheat the oven to 200 degrees Celsius using conventional heat (top and bottom heating).
11. 11. Bake the cauliflower pieces for 20 minutes until crispy.
12. 12. Wash the chili peppers and the bell pepper under cold water.
13. 13. Remove the seeds from the bell pepper and slice it into rings or pieces.
14. 14. Slice the chili peppers into rings as well.
15. 15. Peel the onion and wash it.
16. 16. Halve the onion and cut it into long strips.
17. 17. Wash the tomatoes and cut them in half.
18. 18. Open the can of beans and drain the liquid.
19. 19. Rinse the beans briefly under cold water.
20. 20. Let the beans drain well in a colander.
21. 21. Finely grate the cheddar cheese using a grater.
22. 22. Remove the baking tray with the cauliflower from the oven.
23. 23. Distribute the bell pepper, chili peppers, onions, and tomatoes evenly over the cauliflower.
24. 24. Sprinkle the drained beans over the vegetables.
25. 25. Generously top everything with the grated cheddar cheese.
26. 26. Season the toppings once more with a pinch of salt and pepper.
27. 27. Place the tray back into the oven.
28. 28. Bake the nachos for another 5 to 7 minutes until the cheese is melted.
29. 29. Wash the parsley under cold water.
30. 30. Shake the parsley dry.
31. 31. Finely chop the parsley leaves.
32. 32. Wash the lime under hot water.
33. 33. Dry the lime.
34. 34. Cut the lime into wedges.
35. 35. Remove the finished cauliflower nachos from the oven.
36. 36. Sprinkle the chopped parsley over the nachos.
37. 37. Serve the nachos hot with lime wedges for squeezing.

Nutrition per serving

• kcal: 463
• Protein: 28 g · Fett/Fat: 29 g · Carbs: 20 g