Nacho Everyday Nacho Recipe
A great way to cut the carbs from nachos, this cauliflower nacho recipe is easy and quick to make.
Cauliflower Nachos with Ground Chicken
Preheat oven to 425 and grease baking sheet well.
Cut cauliflower into florets, and then slice the florets thinly to make "chips".
Toss the "chips" in oil and 1 tsp of taco seasoning and coat evenly. Arrange the chips in a single layer on the baking sheet.
Roast in the oven for 20 minutes until the edges of the "chips" are browned and crisp.
While the cauliflower cooks, brown the chicken in a skillet over medium-high heat until the meat is cooked through, about 12 minutes. Seasoning with 1 tsp of taco seasoning. Break apart as it cooks.
When cauliflower is cooked, flip them over on the pan keeping them in a single layer. Crumble the seasoned chicken over the cauliflower. Top with red onion and tomatoes and then the shredded cheese last.
Return to the oven for 5 minutes until the cheese melts. Garnish with avocado and optional cilantro.