Chip-Free Cauliflower Nachos

Servings: 6-8 Products Used: Tanimura & Antle Cauliflower, Tanimura & Antle Artisan Romaine & Tanimura & Antle Artisan Sweet Red Onion

Ingredients

• 2 Heads Tanimura & Antle Cauliflower, cut into florets
• 1 ½ cup of Taco meat of choice, cooked
• 1/3 cup Black beans
• 1/3 cup Pinto beans
• ¼ cup Mild cheddar cheese
• ¼ cup Colby jack cheese
• ¼ cup Monterey jack cheese
• 1 Jalapeno with seeds removed, diced
• 1 cup Tanimura & Antle Artisan® Romaine, shredded
• ¼ cup Tanimura & Antle Artisan® Sweet Red Onion, diced
• ½ cup Cherry tomatoes, chopped
• ¼ cup Fresh cilantro, chopped
• 1 Avocado sliced
• 1 Tbsp. olive oil
• Crema, to serve
• Lime wedges, to serve

For the Seasoning

• 1/2 tsp. Garlic powder
• 1/2 tsp. Onion powder
• 1/2 tsp. Ground cumin
• 1/2 tsp. Paprika
• 1/4 tsp. Chili powder
• 1/2 tsp. Sea salt

Directions

1.  Preheat oven to 425°F
2. Slice cauliflower into ½-inch florets
3. Combine olive oil with garlic powder, onion powder, cumin, paprika, chili powder and sea salt in a bowl large enough to fit the cauliflower florets.
4. Add cauliflower florets to bowl and toss to coat evenly.
5. Pour coated cauliflower onto a greased baking sheet or an oven safe serving platter.
6. Bake for 20 minutes or until the cauliflower is tender and starting to turn brown
7. Remove pan from oven.
8.  Add taco meat, black beans, pinto beans, cheeses & Jalapeno.
9. Return to the oven. Bake until the cheese is fully melted.
10. Once cheese is melted, remove from the oven and add shredded Artisan Romaine, Artisan Red Onion, tomatoes, cilantro and avocado evenly over the top of the cauliflower.
11. Drizzle with crema in a zig zag pattern, as desired.
12. Serve with lime wedge and enjoy!