Nachos make me weak at the knees. The thought of melty cheese, zesty salsa, and creamy guacamole… frankly, it doesn’t get much better than that. My love affair with nachos probably hit its peak in my college days. At the time, nachos were part of my regular weekly routine and I didn’t regret it one bit. Nowadays, I couldn’t make weekly nachos work, no matter how hard I tried. But that’s not saying they don’t still pull at my heartstrings.
When it comes to adding healthy toppings, you can feel free to get as creative as you want. The recipe here is a tried and true combination that I love: melted Monterey jack cheese, crisp and colorful veggies, and plenty of creamy avocado. You could also add shredded chicken, pinto beans, sliced black olives, or fresh salsa. Miss the flavor and crunch of tortilla chips?This fun recipe is a great way to indulge in your nacho cravings, without heaps of unnecessary salt and fat. Cauliflower, a good source of vitamin C, vitamin K, and folate, is one of those magical vegetables redefining how we think about “junk food.”
This recipe starts by roasting cauliflower in the oven, to get them golden brown. I recommend spreading out the cauliflower florets as much as possible, so they can toast up nicely. The cumin, sea salt, chili powder, and garlic powder give an extra boost to an already delicious dish. And don’t forget the oil. It is the key to getting your vegetables to roast evenly in the oven — and it really helps to bring out their flavor.