Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico?

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Print this bad boy out

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain

You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the

Course

Snack, Starter

Cuisine

Mexican, Tex-Mex

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For the cauliflower nachos

• 1 medium cauliflower cut into florets
• 1 tsp cumin po
• 1 tsp garlic powder
• 1 tsp chilli powder
• 1 tsp smoked paprika powder
• 2 tbls olive oil
• 1 pinch sea salt flakes

Salsa

• 1 punnet cherry tomatoes chopped, a lot
• 1 fresh red chilli finely chopped
• 1 pinch sea salt flakes season to taste
• 1 small red onion finely chopped
• 1 clove garlic finely chopped
• 1 tbls fresh coriander just the stalks, finely copped - keep the leaves aside for later
• 2 tbls olive oil

Guacamole

• 1 large ripe avocado use two if you want more, halved and stone removed
• 1 fresh red chilli finely chopped, don't sorry about the seeds you wuss
• 2 tbls olive oil

To dress it

• 1 bunch fresh coriander just the leaves from earlier, roughly chopped
• 1 tub sour cream
• 350 g mozzarella not buffalo, grated. You can use Cheddar or Monterrey Jack if you like
• 1 jar pickled jalapeno green or red or both

Course Snack, Starter Cuisine Mexican, Tex-Mex Prep Time 20 minutes Cook Time 20 minutes Servings people Ingredients For the cauliflower nachos 1 medium cauliflower cut into florets 1 tsp cumin po 1 tsp garlic powder 1 tsp chilli powder 1 tsp smoked paprika powder 2 tbls olive oil 1 pinch sea salt flakes Salsa 1 punnet cherry tomatoes chopped, a lot 1 fresh red chilli finely chopped 1 pinch sea salt flakes season to taste 1 small red onion finely chopped 1 clove garlic finely chopped 1 tbls fresh coriander just the stalks, finely copped - keep the leaves aside for later 2 tbls olive oil Guacamole 1 large ripe avocado use two if you want more, halved and stone removed 1 fresh red chilli finely chopped, don't sorry about the seeds you wuss 2 tbls olive oil To dress it 1 bunch fresh coriander just the leaves from earlier, roughly chopped 1 tub sour cream 350 g mozzarella not buffalo, grated. You can use Cheddar or Monterrey Jack if you like 1 jar pickled jalapeno green or red or both

Instructions

Prepping the cauliflower

1. Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
2. Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.

Make the salsa

1. In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?

Make the Guacamole

1. On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
2. When happy, carefully season with salt and mix in the chilli. Leave aside.

Finally

1. Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
2. When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
3. Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
4. Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
5. Thank you Mexico
   
   Gracias