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Cauliflower Nachos with Tomato Salsa

Prep Time:

10 minutes

Cook Time:

10 minutes




  • 1 large cauliflower, broken into small florets
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 2 teaspoons smoked paprika
  • 1 x 200g bag of tortilla chips
  • 100g cheddar cheese, grated

For the salsa

  • 2 tomatoes, roughly chopped
  • 1 small red onion, finely chopped
  • 1 small chilli, finely chopped
  • 1 tablespoon vinegar

To serve

  • 150g natural yogurt
  • 1 avocado, thinly sliced into wedges
  • A handful of coriander, chopped
  • 1 lime


  1. Preheat an oven to 220°C/ (200°C Fan) / Gas mark 7
  2. Place the cauliflower florets into a large microwave-safe bowl. Partially cover and microwave on high for 8 minutes or until tender-crisp.
  3. Mix oil, taco seasoning and paprika in a small bowl and pour over the cauliflower; mix to coat.
  4. Arrange tortilla chips onto an ovenproof dish.
  5. Top with cauliflower and sprinkle with cheese, bake in a hot oven for 8 minutes, until the cheese melts.
  6. Meanwhile, combine chopped tomato, red onion, chilli and vinegar in a small bowl. Season.
  7. Top the cauliflower nachos with yogurt, avocado, coriander and tomato salsa, squeeze with lime juice before serving.
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