Roasted Chicken Cauliflower Nachos

These Nachos are made with roasted cauliflower, roasted chicken and numerous spices to give you the best flavor! Such a light meal to share!

Prep Time 10

Bake / Cook Time 35

Total Time 45

Equipment

Ingredients

CAULIFLOWER INGREDIENTS

▢ 1 cauliflower head
▢ 3 Tbsp (40 g) cilantro oil
▢ 1 tsp (2 g) Ground Cumin
▢ 1 tsp (2 g) chili powder (Trader Joes | Chile Lime Seasoning blend)
▢ 1 Tbsp (7 g) onion powder
▢ pepper mill (Season to Taste)
▢ Sel Gris Mill (Season to Taste)

NACHOS INGREDIENTS

▢ 1 Red onion (Thinly sliced)
▢ 2 corn on the cob (Cooked)
▢ 15 oz (425 g) pinto beans
▢ 2 cups (280 g) herb roasted chicken
▢ 1 1/2 cup (170 g) shredded cheese (Grated | Divided 1/2 cup for topping)
▢ 1 cup (150 g) Cherry tomatoes (Sliced into Quarters)
▢ 2 avocados

Instructions

Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Set Aside.
Preheat oven to 400F/200C.

CAULIFLOWER PREPARATION

In a mixing bowl, place your washed cauliflower florets. Add the cilantro oil and toss to cover evenly. Sprinkle the cumin, chili powder and onion powder. Season with Salt and Pepper (to taste). Toss to coat evenly. Transfert your seasoned cauliflower directly onto your Flexipat®.

BAKE!

Bake for 20 minutes at 400F/200C. Your Cauliflower is ready once almost cooked through.

NACHOS PREPARATION

In the same mixing bowl, add your thinly sliced red onion, cooked corn, pinto beans, herb roasted chicken and shredded cheese. Toss to coat evenly.
Carefully take your Flexipat® out of the oven, top with your chicken mixture. And return to the oven for about 10 minutes. It is ready when the cheese has melted.
Once your Roasted Chicken Cauliflower Nachos is out of the oven, let it cool down for about 5 minutes, then top with the remaining shredded cheese, tomatoes and avocado. Enjoy & Bon Appétit.

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com