Cauliflower Not-chos I absolutely love making this healthy veggie twist on a classic crowd pleaser to share with friends and family – I know it’ll be gone in minutes!
It’s packed with warm and smoky flavours, roasted cauli florets, and a generous layer of melty mozzarella and cheddar cheese.
Finish off the symphony of flavours with a colourful mix of juicy cherry tomatoes, diced red onion, and a sprinkle of zesty lime for a burst of freshness in every bite.
Serves: 8, as a side, or 4 as a main
- 2 heads cauliflower, broken into florets
- 2 tbsp extra virgin olive oil
- Spice mix: ½ tbsp paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp ground coriander, 1 tsp chilli flakes
- 400g tin black beans
- 1 cup corn kernels
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 10 cherry tomatoes, diced
- ¼ red (Spanish) onion, finely diced
- 1 avocado, diced
- ½ cup sliced Jalapeños
- ½ bunch coriander
- 1 lime, in wedges
Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper.
Place the cauliflower florets on the baking tray and drizzle with extra virgin olive oil. Sprinkle the spice mix over the top. Add a generous pinch of sea salt. Use your hands to toss the cauliflower until evenly coated.
Place in the oven and roast for 35-40 minutes, or until the cauliflower is crispy and golden.
Remove the cauliflower from the oven and top with black beans, corn kernels, mozzarella cheese and cheddar cheese. Return to the oven to cook for 10 minutes or until the cheese has melted.
Remove from the oven and top with the remaining ingredients.
Enjoy straight from the tray or divide between serving bowls.