• Skip to main content
  • Skip to primary sidebar

Evergreen Kitchen

menu icon
go to homepage
  • Cookbook
  • Recipes
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cookbook
    • Recipes
    • Resources
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Published: Feb 4, 2017 · Modified: Feb 5, 2022 by bri · This post may contain affiliate links.

    Spicy Cauliflower Nachos

    A healthier, veggie-packed take on nachos. This epic and cheesy nacho feast uses spiced cauliflower instead of chips. Guaranteed to disappear in minutes.
    Jump to Recipe
    Spicy cauliflower nachos after being baked in a cast iron pan

    For the past few years, we’ve always spent Super Bowl Sunday surrounded with the most epic of feasts. I’m not a big football fan (sorry), but Anguel’s friends host a Super Bowl party every year and it's not one to miss. The food is excessive and the laughing barely stops. 

    This year’s shaping up a little different. Now that we’re living on opposite coasts, it makes get-togethers like these more difficult to attend, no matter how much tasty food is waiting on the other side. And, of all things, Anguel has caught a cold. The dude that never gets sick is now sniffling and sneezing, while downing cups of tumeric and ginger tea (#proud). So rather than a loud, friend-filled day, we’re going to cozy up with some epic treats of our own. Because sick or not, we’re still going to have some fun after all.

    These Spicy Cauliflower Nachos are one of the most delicious things to come out of our kitchen recently. We’ve had this variation up our sleeves for a while now (sorry, again), but we wanted to save it for a special occasion like this.

    Cauliflower nacho ingredients like cauliflower, red peppers, tomatoes, avocado and cheese on the counter
    Close up photo of cauliflower with water on leaf
    Spiced cauliflower florets ready for the oven

    The recipe starts by mixing together an easy spice blend that’ll bring both heat and flavor to the cauliflower “chips”. In the spirit of keeping it simple I use bottled hot sauce as part of the base. You can use whatever hot sauce you want, but my personal favorite is a Mexican-style hot sauce (like this one). I recommend sprinkling salt on the cauliflower after you’ve laid it out on your skillet pan, otherwise it'll just get stuck on the sides of your mixing bowl. And I think almost everyone would agree that chips need salt (whether they’re made of cauliflower or not). To state the obvious, the cauliflower in this recipe are like "chips" because they’re the vehicle for getting melted cheese, peppers, and avocado into your mouth. They won't however get crunchy like a tortilla chip - because it's cauliflower for pete's sake(!). But with all the flavors going on, greasy chips are the last thing you’ll need.

    For the record, we’ve served these nachos to plenty of our "health phobic" friends, and these were still a banging hit. So don't be shy - bring these to a party and watch the skeptics gobble this up. Or, even better, pull on your sweat pants and rock a nacho night at home. We sure are. 

    Close up of spiced cauliflower nachos in a cast iron pan with small amount scooped out

    Spicy Cauliflower Nachos

    A healthier, veggie-packed take on nachos. This epic and cheesy nacho feast uses spiced cauliflower instead of chips. Guaranteed to disappear in minutes.
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 4
    Author: Bri
    Pin Recipe
    Spicy cauliflower nachos after being baked in a cast iron pan
    Print

    Ingredients

    • 2 tablespoons grapeseed oil (or other neutral oil)
    • 2 tablespoons hot sauce (see note 1)
    • 1½ lb head cauliflower, cut into florets
    • 1 tablespoon onion powder
    • 2 teaspoons paprika
    • ¼ teaspoon fine sea salt
    • 1 red, orange, or yellow bell pepper, diced
    • ⅓ cup diced red onion
    • 1¼ cup shredded cheddar cheese (see note 2)
    • 1 tomato, diced
    • 1 to 2 jalapeno peppers, thinly sliced
    • 1 avocado, chopped
    • Chopped cilantro (for garnish)
    US Customary - Metric

    Instructions

    • Preheat: Preheat oven to 425°F (220°C).
    • 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

    1. 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.
    2. Cheese: Use aged cheddar cheese for more flavor. If vegan, substitute with your favorite meltable shredded vegan cheese.

    Nutrition

    Calories: 358kcal | Carbohydrates: 20g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 37mg | Sodium: 596mg | Potassium: 1000mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2156IU | Vitamin C: 140mg | Calcium: 316mg | Iron: 2mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    More Mains

    • Vegetarian air fryer eggplant parmesan with marinara sauce on a dinner plate.
      Air Fryer Eggplant Parmesan
    • Halloumi Thai Curry in a skillet topped with cilantro, jalapeno, and herbs.
      Easy Halloumi Curry
    • Vegan Potato Leek Soup topped with chives and pepper in a bowl with a spoon.
      Vegan Potato Leek Soup
    • Vegetarian Orzo Pesto Salad with tomatoes, peas, and cheese in a bowl.
      Easy Orzo Pesto Salad

    Reader Interactions

    Comments

      LEAVE A COMMENT Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cheryl says

      February 28, 2020 at 1:32 am

      I dont like cauliflower but really want to try this recipe however do you have a not spicy modification?

      Reply
      • Bri says

        February 28, 2020 at 1:47 am

        Hi Cheryl! We're usually quick to recommend substitutes, but if you don't like cauliflower or spicy things, then this recipe might not be best for you. If you like things less spicy, you could reduce the hot sauce by half - and add some extra salt to compensate. But there's really no cauliflower substitute since that's what the recipe is based on. So if you don't like cauliflower you might want to try a different recipe altogether. Let us know if we can help point you to something else! Cheers, Bri

        Reply

    Primary Sidebar

    Welcome to Evergreen Kitchen! We're all about delicious vegetarian food you actually want to eat. Here you'll find craveable dinner recipes, meal prep ideas, healthy-ish desserts, and everyday cooking resources.

    More about us →

    Get the Cookbook!

    Evergreen Kitchen Weeknight Vegetarian Dinners for Everyone Cookbook Cover
    Learn more about Evergreen Kitchen:
    Weeknight Vegetarian Dinners for Everyone

    Spring Features

    • Vegetarian Lentil Nicoise Salad
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Black Lentil Salad with Feta in a bowl with a fork.
      Mediterranean Black Lentil Salad with Feta
    • Halloumi Couscous Salad with Lemon on a green plate with a fork.
      Halloumi Couscous Salad with Lemon
    • Lemon Spinach Orzo in a bowl topped with feta and dill.
      One Pan Lemon Spinach Orzo with Feta
    • Roasted veggie sandwich with avaocado and chipotle mayo on a serving platter
      Roasted Veggie Sandwiches with Peri Peri

    Fan Favorites

    • Close up of crispy breaded air fryer tofu with panko breadcrumb crust
      Crispy Breaded Air Fryer Tofu
    • Lemon dill and chickpea sandwich cut in half
      Vegan Smashed Chickpea Sandwich
    • Mushroom stroganoff in a white plate with fresh thyme and parmasen
      Vegetarian Mushroom Stroganoff (One Pot)
    • 12 peanut butter coconut power balls on a marble background
      Best Peanut Butter Coconut Balls
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of Instant Pot Navy Bean Soup with a piece of bread sitting on the edge of the bowl, with a white spoon and sliced lemon
      Instant Pot Bean Soup

    Footer

    ↑ back to top

    Info

    About

    Privacy Policy

    Contact

    Contact us

    Recipes

    Jump to Recipes

    As an Amazon Associate, we may earn commissions from qualifying purchases, at no cost to you. Thank you for supporting Evergreen Kitchen!