A lot of my Lenten Friday dinners are recreated junk food or takeout fakeout. There’s a reason for that. By the time Friday rolls around, that’s really all I want. And I’m assuming I’m not alone in that since pizza is such a popular Lenten dinner.
So, here’s another option if you’re thinking of ordering pizza tonight.
No, you won’t be fooled into thinking the cauliflower is tortilla chips – but this is delicious in it’s own right. And you’ll feel more virtuous downing a whole plate!
1 large head cauliflower, chopped
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup shredded Colby-Jack cheese
Your favorite nacho toppings – we used salsa, black beans, black olives, pickled jalapenos, and sour cream
Preheat oven to 425°F.
In a large bowl, toss cauliflower with olive oil. Sprinkle spices evenly over the cauliflower and toss to coat. Spread out on a baking sheet and roast for 35-40 minutes, until golden and crispy.
Top with cheese and any other toppings you want warm and bake for 5 minutes more, until the cheese is melted.
Add remaining toppings and serve.
3 thoughts on “Cauliflower Nachos”
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