Cauliflower and Black Bean “Nachos” with Creamy Avocado Dip
Servings
4
Servings
4
Ingredients
“Nachos”
  • 1 head of cauliflowercut into bite-sized pieces
  • 1 Tbsp extra-virgin olive oil15 mL
  • 1/2tsp cumin2 mL
  • 1/4tsp turmeric1 mL
  • 1/2tsp granulated garlic2 mL
  • 2 Tbsp nutritional yeast30 mL
  • 1/2tsp sea salt2 mL
  • 1/2cup cooked or canned black beans125 mL, drained and rinsed
  • 1 small red bell pepperdiced
  • 1cup cherry tomatoeshalved, 250 mL
Dip
  • 1 avocadopeeled and chopped
  • 1 garlic clovepeeled and finely minced
  • 1cup cilantroplus extra for top of finished nachos, 250 mL
  • 3 Tbsp water45 mL
  • 2tsp lime juice10 mL
  • 3 Tbsp unflavouredunsweetened almond milk, 45 mL
  • sea saltto taste
Instructions
  1. Preheat oven to 425 F (220 C).
  2. In large bowl, toss cauliflower with olive oil, cumin, turmeric, granulated garlic, nutritional yeast, and salt. Spread on parchment paper-lined cookie sheet. Place in oven and roast for 15 to 20 minutes, until tender, turning cauliflower over at the 10-minute mark.
  3. While cauliflower is roasting, in small food processor, combine avocado, garlic, cilantro, water, lime juice, and almond milk and blend well, until creamy. Add salt to taste.
  4. Remove cauliflower from oven when done and turn off oven. Top cauliflower with black beans, red bell pepper, and cherry tomatoes and return to the hot oven for 5 minutes to warm through.
  5. Remove from oven and top with creamy avocado dip and fresh cilantro. Spoon onto plates, grab a fork and dig in!
Recipe Notes

Each serving of “nachos” contains: 167 calories; 10 g protein; 4 g total fat (1 g sat. fat); 25 g total carbohydrates (5 g sugar, 8 g fibre); 318 mg sodium Each serving of dip contains: 107 calories; 1 g protein; 10 g total fat (2 g sat. fat); 5 g total carbohydrates (0 g sugar, 4 g fibre); 14 mg sodium