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Cauliflower and Black Bean “Nachos” with Creamy Avocado Dip

Servings 4

Ingredients

“Nachos”

  • 1 head of cauliflower cut into bite-sized pieces
  • 1 Tbsp extra-virgin olive oil 15 mL
  • 1/2 tsp cumin 2 mL
  • 1/4 tsp turmeric 1 mL
  • 1/2 tsp granulated garlic 2 mL
  • 2 Tbsp nutritional yeast 30 mL
  • 1/2 tsp sea salt 2 mL
  • 1/2 cup cooked or canned black beans 125 mL, drained and rinsed
  • 1 small red bell pepper diced
  • 1 cup cherry tomatoes halved, 250 mL

Dip

  • 1 avocado peeled and chopped
  • 1 garlic clove peeled and finely minced
  • 1 cup cilantro plus extra for top of finished nachos, 250 mL
  • 3 Tbsp water 45 mL
  • 2 tsp lime juice 10 mL
  • 3 Tbsp unflavoured unsweetened almond milk, 45 mL
  • sea salt to taste

Instructions

  • Preheat oven to 425 F (220 C).
  • 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.
  • 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.
  • 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.
  • Remove from oven and top with creamy avocado dip and fresh cilantro. Spoon onto plates, grab a fork and dig in!

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