Epic Cauliflower Nacho Plate
NUT-FREE FREE
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ¾ teaspoon finely ground sea salt
- 1 medium head cauliflower (about 1½ lbs/680 g), florets removed
- ¼ cup (60 ml) avocado oil, melted coconut oil, or melted ghee
- 1 pound (455 g) ground pork
- 1 small tomato, diced
- ¼ cup (15 g) fresh cilantro leaves, chopped
- 1 medium Hass avocado, peeled and pitted (about 4 oz/110 g of flesh)
- 2 cloves garlic
- 2 green onions
- ¼ cup (52 g) mayonnaise
- 1 tablespoon lime juice
- ¼ teaspoon ground black pepper
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- 2
Place the seasonings for the “chips” in a small bowl and stir to combine.
- 3
Using a sharp knife, thinly slice the cauliflower florets lengthwise through the stem, making sure that every piece has a bit of stem attached.
- 4
Place the cauliflower chips on the lined baking sheet. Drizzle with the oil and sprinkle with 2 teaspoons of the seasoning mixture. Gently toss to coat, then lay the chips flat on the baking sheet. Roast for 20 minutes, until the chips are fork-tender and lightly golden on the corners.
- 5
Place the ground pork in a large frying pan. Sprinkle with the remaining seasoning mixture and cook over medium heat until no longer pink, stirring occasionally to break up the meat, 5 to 7 minutes.
- 6
Meanwhile, place all the ingredients for the avocado sauce in a blender or food processor and blend until smooth.