Start off your Mexican-themed meal with cauliflower ‘nachos’ with a smokey flavour from ancho chilli powder – which is made from poblano peppers
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1041 |
| Fat | 66g |
| Saturates | 22g |
| Protein | 29g |
| Carbs | 79g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Roughly break the cauliflower into bite-sized pieces and place in a medium-sized mixing bowl. Add the olive oil, ancho chilli powder, garlic powder, onion powder and salt, and toss through until fully coated.
Evenly spread the cauliflower onto a baking tray and place in the oven to roast for 15-20 minutes, or until golden and slightly tender.
To make the pico de gallo, roughly chop the cucumbers, finely slice the jalapeño. Finely grate the garlic. Finely chop a handful of coriander. Toss everything together and squeeze in the lime juice.
Arrange half the tortilla chips on a baking tray and top with half the cauliflower and half the Cheddar and feta. Top with the remaining chips, cauliflower and cheeses. Place in the preheated oven and bake until the cheese has melted, approx. 15-20 minutes. Remove from the oven.
Combine the sour cream and water together until you reach your desired consistency. Drizzle over the nachos.
Top with the pico de gallo and roughly torn coriander and serve with the roasted serrano chillies and guac.
