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Sheet Pan Cauliflower Nachos
5 from 12 votes

Sheet Pan Cauliflower Nachos

Sheet Pan Cauliflower Nachos use roasted cauliflower florets seasoned with garlic, cumin, chili powder, and smoked paprika as a low-carb base topped with tortilla chips, black beans, and melted cheddar cheese. After baking, the dish is garnished with fresh tomato, guacamole, red onion, jalapeño, and cilantro for a colorful, flavorful appetizer or snack.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 servings
Course: Appetizer, Snacks
Cuisine: Vegetarian

Ingredients

  • 1 cauliflower cut into florets, head
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 ounces tortilla chips
  • 1 black beans 15-ounce can, drained and rinsed
  • 1 cup cheddar cheese shredded
  • 1 Roma tomato diced
  • ⅓ cup guacamole homemade or store-bought
  • ¼ cup red onion diced
  • 1 jalapeño thinly sliced
  • 2 tablespoons cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic, cumin, chili powder and paprika; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-14 minutes, or until tender and golden brown.
  3. Stir in tortilla chips in a single layer. Top with black beans and cheese.
  4. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes.
  5. Serve immediately, topped with tomato, guacamole, onion, jalapeno and cilantro.