Cauliflower Nachos
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Cauliflower Nachos
Recipe By Courtney Roulston
Ingredients
1 large Coles cauliflower, cut into florets
3 tbs Squeaky Gate extra virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
400g can black beans, drained
sea salt and pepper to taste
Toppings
250 g punnet Coles gold & red Perino tomatoes, sliced
1 avocado, sliced into wedges
1 French red shallot, sliced into thin rings
1 fresh jalapeno chilli, sliced
½ cup coriander sprigs
1 fresh lime, cut into wedges
Cashew Cheese
¾ cup raw cashews, soaked in boiling water for 1 hour, drained
2 tbs nutritional yeast
1 tbs Coles apple cider vinegar
Method
Pre heat the oven to 180 degrees (°C). Toss the cauliflower florets and stems in a large bowl with 2 tablespoons of the oil, cumin, coriander, paprika, garlic powder, onion powder, sea salt and pepper. Spread out onto a lined oven tray and roast for 20 minutes or until golden.
Remove from the oven, scatter over the black beans and roast for a further 10 minutes, or until the cauliflower is tender and the beans have split slightly, then remove from oven and set aside.
Meanwhile place the drained cashews into a high-speed blender along with the nutritional yeast, vinegar, ½ cup water and a pinch of salt. Blitz until smooth and creamy, adding a little extra water if the mixture needs loosening.
To serve, scatter over the tomatoes, avocado, cashew cheese, shallot, coriander and lime wedges.
