A month of no tortilla chips will really make you get creative with your vegetable preparation. This easy cauliflower nachos are loaded up like my beloved tortilla chips would be, while still staying Whole30 compliant. These would be perfect for Super Bowl Sunday or really just any night of the week. If you roast the cauliflower ahead of time, it will all come together super quickly
You might think that because I’m a personal trainer, I love watching sports. Sadly, not just isn’t the case. I like to workout and be active, so sitting and watching other people do it just doesn’t appeal to me. My favorite sport to watch is baseball, just because it’s outside, you can actually talk to who is sitting next to you, and it has the best weather. What can I say? I’m a fair weather sport fan.
To me, instead of the Superbowl meaning a really great football game, it means really great food. In the past my friends and I have organized chicken wing competitions, baked cake pops, and bough enough craft beer to last us 10 games. I still love chicken wings, cake, and craft beer, but I also love this cauliflower nachos.
It might seem like there are a lot of steps to this recipe. Don’t let that scary you away. If I see a recipe with too many steps, I usually won’t make it. You can count on my recipes being easy, but tasting great. And these nachos are the same. If you want to leave out the fish, or the Shishito Tahini Dressing to cut back on prep, totally up to you! Maybe instead of leaving it out, you roast the shishitos and cauliflower ahead of time. That way when you’re ready to eat, you can throw it all together really quickly.
Lastly, I chose fish as my protein choice on these nachos. I wanted something light and flaky to go with the shishito dressing and cauliflower. You can sub in tofu (I’d probably fry it in a skillet for crunch), beans, or just leave protein off all together and enjoy these as an appetizer instead of a main meal. Fish is also so fast to cook, so that helped me cut down on prep time with these nachos.
Ready for the steps? Remember, it might seem like a lot, but I promise it’s not. Besides, you end up with this bright colorful dish of cauliflower nachos, so worth it!
Easy Cauliflower Nachos
- 1/2 head of cauliflower, sliced as large as possible
- olive oil
- chili powder
- Preheat oven to 375
- Prep your baking sheet with parchment paper, foil, or non-stick cooking spray.
- Slice your cauliflower into large slabs and lay on the baking sheet.
- Drizzle olive oil, about 1 tablespoon, over cauliflower.
- Rub spices into each slice, being careful not to break the pieces.
- Cook for 15 minutes, flip over carefully with a spatula, and continue to cook for 10 more minutes.
- Remove cauliflower from oven and let cool.
Shishito Tahini Dressing
- one bag shishito peppers (I found mine at Trader Joe’s)
- 1/4 cup tahini
- 1/8 cup water +more to thin
- salt to taste
- 1 teaspoon
- lemon, juiced
- Preheat oven to 375
- Create boats with the foil and place the peppers inside.
- Sprinkle salt and drizzle olive oil on top.
- Seal foil up and place peppers in the oven.
- Bake for 15 minutes.
- Turn oven to broil, open up the pepper boats, and continue to cook for 2 minute increments, or until the peppers begin to char.
- Remove from oven and let cool.
- Add peppers and remaining ingredients to a food processor.
- Combine until smooth, adding 1/2 teaspoon of water as needed.
- Dressing will keep in the fridge up to 10 days.
- tilapia filet
- salt and pepper to taste
- non-stick cooking spray or olive oil
- Preheat cast-iron skillet or non-stick pan over medium heat.
- Coat pan with olive oil or non-stick cooking spray.
- Add tilapia filet, sprinkle with salt and pepper.
- Cook for 4 minutes before flipping and adding salt and pepper to the other side.
- Continue to cook for 3 more minutes, or until fish begins to flake.
- Remove from heat and crumble.