2 small heads (or 1 large head) cauliflower, chopped

3 tbsp. extra-virgin olive oil

1 tsp. kosher salt

1/2 tsp. cumin

1/2 tsp. paprika

1/4 tsp. chili powder

1/4 tsp. garlic powder

1 c. Colby-Jack, shredded

Salsa, for serving

Guacamole, for serving

Pickled Jalapeños, for serving


Preheat oven to 425

To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.

Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.

Garnish with your favorite salsa, guacamole, and pickled jalapeños.

Feel free to add cooked chicken or ground beef, green onions, black olives, avocado, black beans, sour cream or any of your favorite nacho toppings.


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