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Cauliflower Nachos

1 head cauliflower
olive oil
kosher salt
1 red pepper
1/2 cup sliced black olives
1 cup marinated artichoke hearts, chopped
2 scallions, chopped
1/2 cup feta, optional
harissa nacho cheese (recipe follows)
Method:
Preheat oven to 450 degrees. Separate the cauliflower into florets, taking care not to break them apart too much. Cut each floret into slices, 1/8″ thick. Lay the slices out on the baking sheet, drizzle with olive oil and season with salt. Roast for 20-30 minutes, until browned and crispy.
While the cauliflower is roasting, place the pepper on a baking sheet and place in the oven along with the cauliflower. Roast the pepper until blistered all around, turning every 5 minutes or so.  Remove the pepper from the oven and wrap in foil or place in a Ziploc bag to steam for a few minutes.
Unwrap the pepper and peel back the skin. Discard skin and seeds and slice the pepper into strips.
Arrange the cauliflower chips on a platter, top with artichokes, olives, and red pepper strips. Garnish with scallions and feta, if desired. Drizzle with harissa cheddar cheese sauce.
NOTE: If you’d like the cauliflower chips to be very crispy, leave them to roast for an additional 10-20 minutes. Just keep an eye on them to make sure they don’t burn.
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