I love to replace corn chips with cauliflower when I make nachos. This fresh, quick and easy-to-make dish is a beautiful combination of flavours and plant-powered goodness.
Servings
2
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Pickled Corn
- 1 cob corn, cooked
- 1 tbsp apple-cider vinegar
- 1 tbsp honey
- Sea salt, to taste
Nachos - 1 head cauliflower, broken into florets & thinly sliced
- 1 tbsp olive oil
- 1 tbsp Mexican seasoning
- Sea salt & pepper, to taste
- 100g cheese
- 1 red capsicum, diced
- 1 avocado, diced
- ¼ bunch fresh coriander, leaves finely diced
- 100g cherry tomatoes, halved
- ½ lime, cut into wedges
Method
- Preheat the oven to 180ºC.
- Start with pickling the corn. Slice the corn from the cob and place in a small bowl with the apple-cider vinegar, honey and sea salt. Stir every 5 mins or so while making the rest of the dish.
- Toss the cauliflower slices, olive oil, Mexican seasoning, sea salt and pepper together. Place in a single layer on a baking tray, top with the cheese and bake for 15 mins or until starting to brown.
- Once cooked, divide the cauliflower between two serving bowls.
- Mix the pickled corn with the red capsicum, avocado, coriander and tomatoes and place on top of the cauliflower.
- Serve immediately with fresh lime wedges.
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