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
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
For the cauliflower nachos
- 1medium cauliflowercut into florets
- 1tsp cumin po
- 1tsp garlic powder
- 1tsp chilli powder
- 1tsp smoked paprika powder
- 2tbls olive oil
- 1pinch sea salt flakes
Salsa
- 1punnet cherry tomatoeschopped, a lot
- 1 fresh red chillifinely chopped
- 1pinch sea salt flakesseason to taste
- 1small red onionfinely chopped
- 1clove garlicfinely chopped
- 1tbls fresh corianderjust the stalks, finely copped – keep the leaves aside for later
- 2tbls olive oil
Guacamole
- 1large ripe avocadouse two if you want more, halved and stone removed
- 1 fresh red chillifinely chopped, don’t sorry about the seeds you wuss
- 2tbls olive oil
To dress it
- 1bunch fresh corianderjust the leaves from earlier, roughly chopped
- 1tub sour cream
- 350g mozzarellanot buffalo, grated. You can use Cheddar or Monterrey Jack if you like
- 1jar pickled jalapenogreen or red or both
Instructions
Prepping the cauliflower
- 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.
- 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
- 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
- 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.
- When happy, carefully season with salt and mix in the chilli. Leave aside.
Finally
- 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.
- When ready, put back in the oven until the cheese has melted and is starting to take colour, don’t burn it.
- 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).
- Serve it up, give everyone a gluten free beer, a fork and tuck in – in that order.
- Thank you Mexico
Gracias