- 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
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 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.
- Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
- 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.
- Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
- Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
- Heat black beans in a small saucepan until heated through, about 5 minutes.
- 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.
04/16/2018
recipepes.com
Cauliflower Nachos, recipe
PT15M
PT1H
5
455 calories
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