Spiced Cauliflower Nachos
Serves 4
Ingredients
- 2 Cups thinly sliced radishes, red onion, cabbage, carrots, or other firm vegetable
- 1 Cup seasoned rice vinegar
- 6 Tablespoons extra-virgin olive oil, divided
- 4 Garlic cloves, smashed
- 1 Head of cauliflower, halved through stem end, thinly sliced
- 2 Teaspoons ground coriander
- 2 Teaspoons ground cumin
- 1 Teaspoon paprika
- Kosher salt
- 12 Ounces tortilla chips
- 1 ½ Cups refried beans
- 12 Ounces sharp cheddar, coarsely grated
- Chopped avocado, cilantro leaves with tender stems, and plain yogurt (for serving)
Shopping List
- Radish
- Rice vinegar
- Garlic
- Cauliflower
- Ground coriander
- Ground cumin
- Paprika
- Tortilla chips
- Refried beans
- Sharp cheddar
- Avocado
- Cilantro
- Plain yogurt
Instructions
- Toss radishes and vinegar in a small bowl to combine; set aside.
- Preheat the oven to 400°. Heat 4 Tbsp. oil in a large skillet over medium-high. Cook garlic, tossing often, until golden around edges, about 2 minutes. Add cauliflower; cook, undisturbed, until golden brown underneath, about 3 minutes. Toss, then continue to cook, tossing occasionally, until browned all over and crisp-tender, about 3 minutes more. Add coriander, cumin, paprika, and remaining 2 Tbsp. oil. Cook, tossing, until very fragrant, about 1 minute; season with salt.
- Spread half of the chips on a small rimmed baking sheet. Arrange half of the cauliflower on top. Dollop half of the beans over, then sprinkle with half of the cheese. Repeat layers one more time. Bake until the cheese is melted, 10–12 minutes. Top with drained radishes, avocado, cilantro, and yogurt.