These low carb, high protein cauliflower nachos are loaded with all your favorite toppings for the ultimate healthy dinner. It’s packed with the satiating protein, fat and fiber to help support weight loss and wellness goals while still giving those indulgent, delicious nacho vibes
This nacho recipe swaps out high glycemic load tortilla chips for low glycemic load and nutrient dense cauliflower.
Cauliflower doesn’t have much taste on its own, making it a great base to add a ton of flavor to.
I used a combination of paprika and garlic powder to boost the flavor of the cauliflower before popping it in the oven to get it nice and crispy.
From there, we get over 30 grams of complete protein from ground protein (or tempeh for a plant-based swap) and Mexican style shredded cheese.
This meal is fun, super satiating and an ultimate crowd pleaser!
Recipe Highlights
- Low glycemic load: No highly processed tortilla chips here!
- High protein: Over 30 grams per serving.
Equipment Needed
- Baking sheet
Ingredient Swaps
- Ground beef: Swap in your favorite ground meat.
- Plant-based: Opt for crumbled tempeh instead of ground meat. You can also skip the step of melting cheese and instead top with a few dollops of your favorite cashew-based cheese. I don’t recommend putting it back in the oven after putting the “cheese” on top, as this will ruin the cashew cheese texture.
Storing and Reheating
This is best eaten right away. However, you can store leftovers in a glass container in the fridge for up to 4 days. Reheat by tossing in a skillet over medium heat with a bit of oil and sauté until warmed through.
Did you love this recipe? Let me know in the comments below!
Loaded Cheesy Cauliflower Nachos
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1 1/4 pound ground beef
- 1/2 cup red enchilada sauce
- 1/2 cup black beans
- 1/2 cup frozen corn
- 4 ounces Mexican style shredded cheese
- 1 jalapeño sliced
- 1 cup guacamole
- 4 tablespoons sour cream
- salt
Instructions
- Preheat oven to 425.
- On a baking sheet lined with parchment paper, add cauliflower, paprika, garlic powder, 1 tablespoon olive oil and a heavy pinch of salt. Toss to combine and roast for 20-25 minutes.
- In a pan over medium heat, add the remaining olive oil, ground meat and a heavy pinch of salt. Sauté until fully cooked. Top with enchilada sauce and simmer for another 3 minutes.
- Remove cauliflower from the oven and top with cooked enchilada beef, cheese, beans and corn. Bake for another 3-5 minutes or until cheese is melted.
- Remove from the oven and top with optional guacamole, jalapeño and sour cream. Optional to also top with hot sauce and sliced red onions.
Equipment
Nutrition
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