Cauliflower Nachos

Name: Cauliflower Nachos
Ingredients: Pickled Red Onion:; 1/2 large red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon white sugar; 1/4 teaspoon ground cumin; 1 head cauliflower, outer leaves trimmed; 2 tablespoons olive oil; salt and ground black pepper to taste; Avocado Crema:; 1/2 avocado; 1/4 cup sour cream; 2 small limes, juiced; 1 tablespoon chopped cilantro; 1 pinch salt; 1 (15 ounce) can seasoned black beans; 1 cup quartered cherry tomatoes; 1/4 cup crumbled queso fresco; 2 tablespoons chopped cilantro; 1 lime, cut into wedges

20 ingredients

8 steps

Ingredients

Pickled Red Onion:
1/2 large red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon ground cumin
1 head cauliflower, outer leaves trimmed
2 tablespoons olive oil
salt and ground black pepper to taste
Avocado Crema:
1/2 avocado
1/4 cup sour cream
2 small limes, juiced
1 tablespoon chopped cilantro
1 pinch salt
1 (15 ounce) can seasoned black beans
1 cup quartered cherry tomatoes
1/4 cup crumbled queso fresco
2 tablespoons chopped cilantro
1 lime, cut into wedges

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2

Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
3

Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
4

Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
5

Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
6

Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
7

Heat black beans in a small saucepan until heated through, about 5 minutes.
8

Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.