Cauliflower Nachos

Ingredients & Substitutions

Here I explain the best ingredients for my cauliflower nachos recipe, what each one does, and substitution options. For measurements, see the recipe card.

Cauliflower Nachos:

• Cauliflower – I use a large head of cauliflower cut into flat florets, so they crisp up almost like chips. The flatter, the better — see how I cut them below!
• Avocado Oil – For roasting. Olive oil or avocado oil spray works too.
• Taco Seasoning – I use my homemade taco seasoning and it only takes a couple minutes to mix up, but feel free to use your favorite store-bought blend if you like.

Taco Meat:

• Ground Turkey – I originally made these with ground turkey sausage, but now prefer either plain ground turkey or ground beef (like my taco meat recipe), as the neutral flavor takes on the taco seasoning better without competing. You could also use other meats, such as carne asada, chorizo, or even shredded chicken.
• Taco Seasoning (same as above), Water, and Avocado Oil (again)

Toppings:

• Cheddar Cheese – I recommend freshly shredded cheddar for the best melt, but pre-shredded works too.
• Fresh Veggies – Including thinly sliced red onion and diced Roma tomatoes. I’ve also made these cauliflower nachos with cherry tomatoes and they worked just as well. I don’t recommend very large tomatoes, though, as they tend to be too watery.
• Avocado – Slice it fresh right before serving, so it stays bright and creamy. You can also use guacamole if you want to get (a little) fancy!
• Fresh Cilantro – If you’re not a cilantro fan, just leave it out or swap in sliced green onions instead.

How To Cut Cauliflower Chips

The base of these cauliflower nachos might seem similar to roasted cauliflower, but I cut them differently for two reasons. One is that flat pieces hold the toppings better, and the other reason is more surface area touching the pan translates to more caramelization. Here’s how I cut these:

1. Quarter the cauliflower. Cut the head of cauliflower in half through the core, then cut each half in half again to make quarters.
2. Remove the core. Use a large chef’s knife to cut along the inner core of each quarter and remove the thick, tough center.
3. Slice into chips. Lay each quarter flat and slice through the stem into 1/4-inch thick pieces, so the florets stay connected and form flat “chips.”

How To Make Cauliflower Nachos

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prep the baking sheet. Arrange the cauliflower chips in a single layer on a large baking sheet. Brush or spray with avocado oil and sprinkle lightly with taco seasoning. Flip the pieces, and repeat the oil and seasoning on the other side.
2. Cook the cauliflower. Roast the cauliflower in the oven until browned and crispy on the edges.

3. Cook the meat. Meanwhile, heat some avocado oil in a large skillet over medium-high heat. Add the ground turkey and break apart, crumbling as you cook, until cooked through. Add the taco seasoning and water. Simmer to make the sauce.
4. Add the toppings. When the cauliflower is done, flip the pieces over. Crumble the taco seasoned turkey on top. Add the red onions, tomatoes, and shredded cheese.
5. Melt and serve. Return the pan to the oven and bake until the cheese melts. I like to top these cauliflower nachos with diced avocado and fresh cilantro right before serving. Feel free to choose any toppings you love!

More Topping Ideas

You can serve these with all your favorite Mexican toppings, like guacamole, olives, salsa, sour cream, jalapeños, or even the cilantro lime crema I made for yuca fries (pictured above). I’ve even added shredded lettuce for more of a taco salad vibe.

For extra flavor, I like finishing with green onions, a squeeze of lime, or black beans. You can also add extra cheese or a drizzle of queso. Don’t be afraid to pile it on; that’s half the fun of these cauliflower nachos!