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Cheesy and Delicious Loaded Cauliflower Nachos

Loaded Cauliflower Nachos


  • 1 medium head cauliflower, broken into florets and sliced in half
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • Olive oil
  • Salt
  • Pepper
  • 1 orange pepper, diced
  • 1 red onion, diced
  • 2 jalapenos, sliced
  • 56 variety tomatoes, diced or cubed
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 2 ½ cups milk
  • 1 tbsp. diced jalapenos
  • 8 oz. Monterrey jack cheese, shredded
  • 6 oz. sharp cheddar cheese, shredded
  • Salt
  • Pepper


  1. Preheat oven to 400 degrees, toss cauliflower in olive oil, place on parchment paper lined baking sheet, top with cumin, salt, and chili powder. Bake for 20-25 minutes until crisp.
  2. While cauliflower is roasting, melt butter in saucepan, once melted add jalapenos and cook for 2-3 minutes, pour in ½ cup milk and raise heat to medium-high. Add flour to saucepan and whisk to combine, continue to whisk until all flour is dissolved and no clumps are left. Add remainder of milk; bring to simmer, stirring consistently, and cook until mixture begins to thicken. Remove from heat, stir in shredded cheeses, handful at a time, until all has been melted. Season with salt and pepper, and then adjust to taste.
  3. Top roasted cauliflower with tomatoes, red onions, orange peppers, and jalapenos, and then pour cheese sauce over all the vegetables. Top with any remaining diced vegetables and serve immediately!