ROASTED CAULIFLOWER AND SWEET CORN NACHOS

You’ll need about 8 cups (1 pound) cauliflower florets and 8 cups (9 ounces) thick, restaurant-style corn tortilla chips to make hearty nachos for four. One or 2 cups of crumbled cooked and drained chorizo sausage would be great added along with the cheese. If using canned beans, drain and rinse them first.

1 medium head cauliflower, cored

2 medium jalapenos, stemmed, thinly sliced

1 large sweet onion, halved, thinly sliced

3 tablespoons safflower, sunflower or canola oil

1 tablespoon Tajin chililime seasoning (or 2 teaspoons chili powder and ½ teaspoon salt)

1 cup fresh or frozen corn kernels

1 bag (9 ounces) thick restaurant-style tortilla chips, about 8 cups

¾ cup cooked or canned black beans

1 large tomato, halved, seeded, diced

2 cups shredded Chihuahua or Monterey jack cheese or Mexican cheese blend

1 ripe avocado, halved, pitted, diced

¼ cup chopped fresh cilantro

Fresh lime wedges Red or green hot sauce Heat oven to 400 degrees.

Separate cauliflower into bite-size florets. Divide between 2 large rimmed baking sheets. Add jalapenos and onion. Sprinkle with oil and stir well. Sprinkle with Tajin or chili powder and salt.

Bake, stirring once or twice, 20 minutes. Stir in corn. Bake until cauliflower is tender and golden at the edges, about 10 minutes more.

Scoop the cooked vegetables onto a plate. Scatter the tortilla chips over the baking sheets. Sprinkle the cooked vegetables over the chips.

Evenly sprinkle the black beans and tomato over everything, and then the cheese.

Bake until chips are hot and golden at the edges and cheese melted, about 10 minutes. Sprinkle with avocado and cilantro. Serve with the lime wedges, hot sauce and plenty of napkins.

Makes 4 servings.