Cauliflower Chicken Nachos

Cauliflower Chicken Nachos

Makes: 4 servings

Active time: 40 minutes

Total time: 40 minutes

3 tablespoons grapeseed oil or avocado oil

3/4 teaspoon chili powder

3/4 teaspoon ground cumin

3/4 teaspoon onion powder

1/4 teaspoon salt, divided

8 cups large cauliflower florets, cut into 1/2-inch-thick slices

1 cup chopped tomato

1 avocado, diced

1/4 cup chopped fresh cilantro

2 tablespoons pickled jalapeño peppers or fresh jalapeño pepper slices

2 tablespoons finely chopped red onion

3/4 cup canned reduced-sodium refried black beans

2 cups shredded cooked chicken

3/4 cup shredded Mexican cheese blend

3/4 cup finely shredded cabbage

1. Heat oven to 400 degrees. Coat a large rimmed baking sheet with cooking spray.

2. Combine oil, chili powder, cumin, onion powder and 1/8 teaspoon salt in a large bowl. Add cauliflower and gently toss to coat. Spread the cauliflower in a single layer on the prepared pan. Bake until tender and starting to brown, 15 to 20 minutes.

3. Meanwhile, combine tomato, avocado, cilantro, jalapenos, onion and remaining 1/8 teaspoon salt in a small bowl.

4. Top cauliflower with beans, chicken and cheese. Bake until cheese is melted, about 5 minutes.

5. Serve the nachos topped with the salsa and cabbage.

Recipe nutrition per serving: 487 calories, total fat: 28 g, saturated fat: 7 g, cholesterol: 79 mg, carbohydrates: 27 g, fiber: 11 g, total sugars: 7 g, protein: 36 g, sodium: 484 mg, potassium: 1238 mg, iron: 3 mg, folate: 183 mcg, calcium: 235 mg, vitamin A: 875 IU, vitamin C: 121 mg