Recipe: Loaded Cauliflower Nachos

Recipe created by Cook Republic for Birch & Waite.

A healthy, meat-free alternative to a crowd-pleaser. This delicious, spiced mix can also be topped on rice for a easy, Mexican bowl or dial down the heat if you're serving to little ones.

Prep/cook time: 30 minutes

Serves: 2 as a main or 4 as a side

Ingredients

Cauliflower marinade

• 1 small cauliflower, trimmed and cut into thick slices
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 garlic cloves, minced
• 2 tbsps olive oil
• 1 bottle Birch & Waite Maple Mustard Apple Cider Dressing & Marinade
• Salt and pepper, to taste

Salsa

• 2 tomatoes, deseed and finely chopped
• 1 onion, finely chopped
• 1 jalapeno chilli, deseeded and finely chopped
• ¼ cup chopped coriander leaves
• Juice of 1 lime
• Salt and pepper

To serve

• Canned black beans, rinsed and drained
• 1 grilled corn, kernels removed
• 1 avocado, destoned and sliced
• Coriander leaves, Lime wedges, hot sauce and corn chips, to serve

Method

1. Pre-heat oven to 220°C. Add cauliflower florets, smoked paprika, cumin, oregano, garlic, oil, salt, pepper and ¼ cup of the Birch & Waite Maple Mustard Apple Cider Dressing & Marinade to a bowl. Toss and mix gently.

2. Spread marinated cauliflower on a large baking sheet. Roast for 15 minutes until caramelized. Remove from oven and onto a serving platter.

3. Mix tomatoes, onion, chilli, coriander, lime juice, salt and pepper in a bowl to make the salsa.

4. Top roasted cauliflower with salsa, black beans, grilled corn and avocado.

5. Garnish with coriander leaves. Drizzle hot sauce and extra Birch & Waite dressing. Serve with lime wedges and corn chips.