Categories: Mexican

Ingredients

• 3 tbsp. grapeseed oil
• 3/4 tsp chili powder
• 3/4 tsp ground cumin
• 3/4 tsp onion powder
• 1/4 tsp 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 tbsp. pickled jalapenos or fresh jalapeno slices
• 2 tbsp. finely chopped red onion
• 3/4 cup canned refried black beans
• 2 cups shredded cooked chicken
• 3/4 cup shredded Mexican cheese
• 3/4 cup finely shredded cabbage

Directions

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

2. Combine oil, chili powder, cumin, onion powder, and 1/8 tsp 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, 15-20 minutes.

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

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

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

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