One-Pan Cauliflower Nachos

• Gluten free

• Meat

  • 1/2 cup Rotisserie chicken

• Produce

  • 1 head Cauliflower
  • 1 Cilantro, fresh
  • 1 tbsp Garlic powder
  • 1 Jalapeno
  • 1/2 cup Pinto beans, canned
  • 1/4 cup Red onion

• Condiments

  • 1 Pico de gallo

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/2 cup Cheddar cheese

Found on fitfoodiefinds.com

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and pepper, to taste
• ½ cup cheddar cheese
• ½ cup rotisserie chicken (or 1 large chicken breast)
• ½ cup pinto beans, canned
• ¼ cup red onion, finely diced
• 1 jalapeno, sliced
• fresh cilantro, to taste
• pico de gallo
• special sauce: (1/2 cup plain Greek yogurt + 2 tablespoons Franks Red Hot)

Directions

• Preheat oven to 400ºF and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then, slice into chip-like thin pieces. Place on pan.
• Drizzle cauliflower with a generous amount of olive oil and then season with garlic powder, chili powder, cumin, salt, and pepper.
• Bake at 400ºF for 25 minutes.
• Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno, and fresh cilantro.
• Bake again for 5-10 minutes.
• Serve with fresh pico de gallo and special sauce!

Nutrition