Toronto-based Hannah Sunderami, founder of the popular Two Spoons vegan blog and app, is joining Vita Daily for the final weeks of summer, to share a series of delicious plant-based recipes for late summer (perfect for summer BBQs or cookouts!)—like these Cauliflower Nachos. Enjoy! —Vita Daily
Cauliflower Nachos
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4
Cauliflower Nachos:
1 head cauliflower , small (about 5 cups)
3 to 4 tbsp avocado oil
1 tbsp nutritional yeast
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp sea salt
Toppings:
1/2 cup black beans
1/2 cup tomatoes, chopped
1/4 cup red onion, finely chopped
1 jalapeno, chopped
1 cup vegan mozzarella
2 to 3 tbsp cilantro finely chopped
Pre-heat oven to 425F/220C. Line a baking sheet with parchment paper. Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed, (cauliflower should be lightly coated with the oil). Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes. Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, jalapeno and vegan mozzarella. Place back in the oven to melt the cheese, 5 minutes. Remove and sprinkle with cilantro.
twospoons.ca
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