A healthier, veggie-packed take on nachos. This epic and cheesy nacho feast uses spiced cauliflower instead of chips. Guaranteed to disappear in minutes.
Season cauliflower: In a large bowl, whisk together oil and hot sauce. Add cauliflower, toss to coat. Sprinkle in onion powder, paprika, and salt. Toss to coat.
Bake cauliflower: Spray or lightly grease a 12-inch oven safe skillet (or baking sheet or 13 x 9-inch casserole dish). Transfer cauliflower (and any spices from the bowl) into the skillet. Bake for 15 minutes. Flip cauliflower, then bake until golden brown, another 15 to 20 minutes.
Add toppings: Scatter bell pepper and onion on top. Sprinkle with cheese, tomatoes, and jalapenos. Bake until the cheese is melted, about 5 minutes. Garnish with avocado and cilantro, serve immediately.
Notes
Hot sauce: We like to use a Mexican hot sauce, like Valentina or Cholula for this recipe. If you don't like spicy things, reduce the amount of hot sauce to your liking. You can always add more hot sauce at the end.
Cheese: Use aged cheddar cheese for more flavor. If vegan, substitute with your favorite meltable shredded vegan cheese.