Advertisement
Cauliflower and Black Bean “Nachos” with Creamy Avocado Dip
Serves 4.
A snack worthy of being called a meal, this delicious cauliflower combo will certainly satisfy your movie-night nacho craving!
Advertisement
Ingredients
“Nachos”
- 1 head of cauliflower, cut into bite-sized pieces
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) cumin
- 1/4 tsp (1 mL) turmeric
- 1/2 tsp (2 mL) granulated garlic
- 2 Tbsp (30 mL) nutritional yeast
- 1/2 tsp (2 mL) sea salt
- 1/2 cup (125 mL) cooked or canned black beans (drained and rinsed)
- 1 small red bell pepper, diced
- 1 cup (250 mL) cherry tomatoes, halved
Dip
- 1 avocado, peeled and chopped
- 1 garlic clove, peeled and finely minced
- 1 cup (250 mL) cilantro, plus extra for top of finished nachos
- 3 Tbsp (45 mL) water
- 2 tsp (10 mL) lime juice
- 3 Tbsp (45 mL) unflavoured, unsweetened almond milk
- Sea salt, to taste
Nutrition
Each serving of dip contains:
- calories 107
- protein 1 g
-
total fat
10 g
- sat. fat 2 g
-
total carbohydrates
5 g
- sugar 0 g
- fibre 4 g
- sodium 14 mg
Directions
01
Preheat oven to 425 F (220 C).
02
In large bowl, toss cauliflower with olive oil, cumin, turmeric, granulated garlic, nutritional yeast, and salt. Spread on parchment paper-lined cookie sheet. Place in oven and roast for 15 to 20 minutes, until tender, turning cauliflower over at the 10-minute mark.
03
While cauliflower is roasting, in small food processor, combine avocado, garlic, cilantro, water, lime juice, and almond milk and blend well, until creamy. Add salt to taste.
04
Remove cauliflower from oven when done and turn off oven. Top cauliflower with black beans, red bell pepper, and cherry tomatoes and return to the hot oven for 5 minutes to warm through.
05
Remove from oven and top with creamy avocado dip and fresh cilantro. Spoon onto plates, grab a fork and dig in!
