Cauliflower Nachos

Serves 4

These cauliflower nachos are low-carb, cheesy, vegan and veggie loaded! The cauliflower ‘nachos’ are baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese and cilantro (coriander).

• 1 head cauliflower, small • 3 to 4 tbsp avocado oil

• 1 tbsp nutritional yeast

• 1½ tsp chilli powder

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cumin

• ½ tsp sea salt

Toppings:

• 85g (3oz) black beans

• 100g (3.5oz) tomatoes, chopped

• 15g (0.5oz) red onion, finely chopped

• 1 jalapeño, chopped

• 115g (4oz) vegan mozzarella

• 2 to 3 tbsp coriander, finely chopped

1 Preheat oven to 220°C/425°F/Gas 7. Line a baking sheet with parchment paper.

2 Cut the cauliflower into florets and slice into ½-inch pieces

(as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chilli powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed (cauliflower should be lightly coated with the oil).

3 Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes.

4 Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, jalapeño and vegan mozzarella. Place back in the oven to melt the cheese, 5 minutes. Remove and sprinkle with coriander.

Recipe by Two Spoons, Hannah Sunderani, founder of the popular blog, twospoons.ca, and The Two Spoons App.