Nachos without the chips

Nachos are something everyone in our home loves and can easily be found served in our home espeically on Taco Tuesday. Our family could eat mexican every night of the week. I have found a ton of great recipes over the past few years that I have been able to turn from pretty unhealthy into healthy meals. This recipe would be one of them. Instead of using tortilla chips which are a weakness of mine. I can never stop at just ten and forget about eating them out of the bag, they disappear even quicker that way. Instead of using chips which dont happen to have any nutritional value, I am roasting cauliflower. The great part about this recipe is it still provides that crunchy taste after they are cooked. So I didn't miss my chips at all, no one did. So winner winner chicken dinner for this mom!

So lets talk about what you will need to make 10 servings (plenty of back up meals, so momma gets a night off in the kitchen):

1 purple onion
2 cups of shredded mexican cheese
3 ripe avocados
1 can salt free black beans
3 jalapenos sliced up
1 pound of organic lean ground beef
1 packet of Trader Joe's taco seasoning
1 container of cherry tomatoes
2 green & 1 red pepper diced
a bunch of fresh cilantro chopped
2 heads of cauliflwoer
avocado oil

Now it's time to get to work. Heat up the oven to 425 degrees. Line two cookie sheets with parchment paper. Wash the two heads of cauliflower then break off into pieces. Place the cauliflower in large ziploc bags. Drizzle 1 teaspoon of avodcao oil and then 1/4 of the taco seasoning packet in each of the bags. Shake really well so that the cauliflower is well coated. Then place the coated cauliflower onto the cookie sheets and bake for 30-35 minutes. While that is baking that is when you can rinse & dice all the toppings, along with cooking the ground beef. I add 1 tsp of the avocado oil to a pan, then brown the beef and add 1/4 cup of water along with the rest of the taco seasoning.

After the cauliflower is done cooking I place all the toppings except the fresh cilantro on top of the cauliflower.

Then place the shredded cheese on top and place back into the oven for five minutes.

Now pull out your cookie sheets from the oven and place the fresh cilantro on top. Your cauliflower nachos are ready to be served in a bowl.

This dish is spicy, crunchy and so filling. The best part is it's guilt free, allows you to get in a huge healthy portion of vegetables and your protein. Even though we do love to have tortilla chips in this house, espeically the lime flavored ones from Trader Joe's or the sweet potatoe ones, it's better if I keep them out... unless it's going to be a treat myself night. If you want to make this dish less spicy skip the jalapenos and the go for a milder taco seasoning.

You can make your own mild taco seasoning with: