Cauliflower Nachos with Tomato Salsa

Ingredients

• 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

Method

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.