Cheesy Cauliflower Nachos

Nachos make me weak at the knees. The thought of melty cheese, zesty salsa, and creamy guacamole… frankly, it doesn’t get much better than that.

My love affair with nachos probably hit its peak in my college days. At the time, nachos were part of my regular weekly routine and I didn’t regret it one bit.

Nowadays, I couldn’t make weekly nachos work, no matter how hard I tried. But that’s not saying they don’t still pull at my heartstrings.

But this Cheesy Cauliflower Nachos recipe is a great way to indulge in your nacho cravings, without heaps of unnecessary salt and fat.

Cauliflower, a good source of vitamin C, vitamin K, and folate, is one of those magical vegetables redefining how we think about “junk food.”

For me, it started with buffalo cauliflower, then came cauliflower rice and cauliflower bread, and now I’ve moved onto cauliflower nachos. Is there anything this cruciferous vegetable can’t do?

This recipe starts by roasting cauliflower in the oven, to get them golden brown. I recommend spreading out the cauliflower florets as much as possible, so they can toast up nicely.

The cumin, sea salt, chili powder, and garlic powder give an extra boost to an already delicious dish. And don’t forget the oil. It is the key to getting your vegetables to roast evenly in the oven — and it really helps to bring out their flavor.

Cheesy Cauliflower Nachos

When it comes to adding healthy toppings, you can feel free to get as creative as you want. The recipe here is a tried and true combination that I love: melted Monterey jack cheese, crisp and colorful veggies, and plenty of creamy avocado.

You could also add shredded chicken, pinto beans, sliced black olives, or fresh salsa. Miss the flavor and crunch of tortilla chips? Crumble a few of these baked tortilla chips on top just before serving.

These cheesy cauliflower nachos are a fun one to pull out when you’re entertaining. My friends absolutely devoured it — and everyone loved that they didn’t give themselves a regrettable “food coma” afterward.

If serving this when entertaining, I recommend roasting the cauliflower in advance. Then, all you need to do is sprinkle on the cheese and vegetable toppings.

A quick trip to the oven will melt the cheese, then you’re ready to spread out the avocado and serve. Be prepared for this dish to disappear within minutes!

Cheesy Cauliflower Nachos

Cheesy Cauliflower Nachos
5 from 1 vote

Cheesy Cauliflower Nachos

These Cheesy Cauliflower Nachos are a great way to get your nacho fix without derailing your healthy eating!

Course Snack
Cuisine American
Keyword cauliflower nachos
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings 4 servings
Calories 157 kcal
Author Kirsten Morningstar


  • 1 medium head cauliflower cut into florets
  • 2 tsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. ground chili powder
  • ¼ tsp. garlic powder
  • ½ cup shredded Monterey jack cheese or pepperjack cheese
  • ¼ cup chopped tomato
  • ¼ cup chopped red onion
  • ¼ cup chopped orange bell pepper
  • 1 medium jalapeño seeds and veins removed (optional), sliced (can add a second if desired)
  • ½ cup mashed avocado
  • 2 Tbsp. finely chopped fresh cilantro


  1. Preheat oven to 425º F.
  2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
  3. Bake for 30 to 35 minutes, or until tender crisp and golden.
  4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Cheesy Cauliflower Nachos
Amount Per Serving (1 serving)
Calories 157 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 409mg 17%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 4g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

Photographs by Anguel Dimov and Brianne B of Evergreen Kitchen