Cauliflower Nachos
Ingredients
1 cauliflower head
3 tbsp. olive oil
1 tbsp. vegan taco seasoning
Salt to taste
15 oz can black beans, drained and rinsed
1 jalapeño, sliced
1/2 cup vegan shredded cheese
1 tomato, diced
1 avocado, diced
1 scallion, chopped
1/4 cup pickled red onions
fresh cilantro, chopped
The Sauce:
1/2 cup vegan mayo
1 tbsp. honey substitute (such as maple syrup or agave nectar)
Sriracha to taste
Directions
Preheat your oven to 420°F (215°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the cauliflower by chopping it into florets. In a large bowl, toss the cauliflower florets with olive oil, vegan-friendly taco seasoning, and salt to taste. Ensure the florets are evenly coated with the seasoning mixture.
Spread the seasoned cauliflower florets evenly on the prepared baking sheet and roast in the preheated oven for approximately 25 minutes, or until they are tender and golden brown.
While the cauliflower is roasting, prepare the sauce by whisking together the vegan mayo, honey substitute, and Sriracha in a small bowl until well combined. Adjust the amount of Sriracha to your desired level of spiciness.
Once the cauliflower is roasted to perfection, remove it from the oven and gently push the florets together on the baking sheet. Top the cauliflower with the drained and rinsed black beans, vegan shredded cheese, and sliced jalapeños.
Return the baking sheet to the oven and bake for an additional few minutes, or until the vegan cheese is melted and bubbly.
Remove the cauliflower bowl from the oven and garnish with diced tomatoes, diced avocado, chopped scallions, pickled red onions, and fresh cilantro.
Drizzle the creamy vegan sauce generously over the top of the cauliflower bowl, allowing the flavors to meld together.
Serve your Vegan Taco Cauliflower Bowl hot.
https://freerecipenetwork.com/cauliflower-nachos-2/