Chipotle Cauliflower Nachos
Ingredients
Chipotle Cauliflower Cheese Sauce
-
1
cup
chopped cauliflower
-
1
cup
peeled and cubed Yukon gold potato
-
¼
cup
raw cashews
-
3
tablespoons
water
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
olive oil
-
1
piece
chipotle pepper from a can of chipotles in adobo
-
1
clove
garlic
-
½
teaspoon
onion powder
-
½
teaspoon
sea salt
Nacho Toppings
-
as needed
tortilla chips
-
½
cup
diced cherry tomatoes
-
⅓
cup
cooked black beans, drained and rinsed
-
½
cup
Pineapple Salsa
-
¼
cup
diced red onion
-
¼
cup
chopped cilantro
Instructions
- 1. Cook the cauliflower and potatoes in a saucepan covered with water and a pinch of salt until fork-tender.
- 2. Drain the vegetables and let them cool slightly.
- 3. Blend the cauliflower, potatoes, cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt until smooth.
- 4. Spread tortilla chips on a platter, drizzle with the chipotle cauliflower sauce, and top with cherry tomatoes, black beans, pineapple salsa, red onion, and cilantro.
- 5. Serve and enjoy!
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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