Loaded Paleo Cauliflower Nachos

It's Labor day weekend, meaning you'll need some party food for the whole family! Why use corn tortilla chips when you could use some hearty cauliflower? Paleo recipes usually call for plantain chips or sweet potato chips, but those contain a lot of carbs so I decided to make some loaded Paleo Cauliflower Nachos instead! These were perfect last night as my boyfriend came home late at night and was really hungry! He devoured them in an instant and absolutely loved the avocado sauce! He didn't even notice they were dairy-free as the toppings perfectly balanced each other.  I love making food for non-paleo/low-carb people to see that they love eating my food! It makes me so happy.

You might be wondering how a cauliflower can replace tortilla chips, but it's actually quite easy! You just need to slice each floret into 2-3 slices and bake them with some olive oil and taco spice. If you're not into cauliflower you can make these almond flour tortillas that are great for keto too.

The first time I saw cauliflower tortillas was on one of those recipe videos on Facebook and it gave me the idea to make these! This recipe features a simple tomato salsa, taco beef and a creamy avocado sauce.  I used some of my paleo taco seasoning to season the cauliflower and beef.

For more loaded recipes, check out this delicious loaded keto cauliflower bites recipe.

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5 from 1 vote

Loaded Paleo Cauliflower Nachos

A great alternative to wheat nachos, gluten and dairy-free cauliflower nachos that are low carb and low calorie.

Course Appetizer, Dinner

Cuisine American, Canadian

Keyword cauliflower nachos, nachos, paleo, paleo nachos

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

NET Carbs

calories 397kcal

Protein

Fat

Cook Ashley

Equipment Needed

• 1 Food Processor

Ingredients

• 1 head cauliflower
• 2 tbsp paleo taco seasoning
• 2 tbsp extra virgin olive oil
• 200 g ground beef (or pork)
• 1 small bell pepper (any colour)
• 1 tsp extra virgin olive oil
• 1 tsp paleo taco seasoning
• ½ cup black olives (sliced)

Tomato Salsa

• 2 tomatoes
• ½ small red onion
• 10 leaves basil (or 2-3 cilantro stems)
• ¼ tsp Himalayan salt
• ¼ tsp black pepper
• 1 stalk green onion

Avocado Sauce

• ½ avocado
• 1 clove garlic
• 1 tbsp extra virgin olive oil
• 2 tbsp homemade mayonnaise
• 1 tsp lemon juice
• 1 stalk green onion
• ¼ tsp Himalayan salt
• ¼ tsp black pepper

Instructions

• Preheat the oven to 210C/410F.
• Remove the cauliflower stem and separate the cauliflower into individual florets. Slice each floret in 2 or 3 slices and place in a bowl. Drizzle the 2 tbsp of olive oil and the 2 tbsp taco seasoning over the cauliflower slices and toss well. Place on a baking tray over some parchment paper and bake for 20 minutes. Once cooked, remove from the oven.
• Dice the tomatoes, red onion and mince the basil and green onion stalk. Combine in a bowl with the salt and pepper. Mix well and set aside.
• Dice the yellow pepper. In a frying pan, heat the 1 tsp of olive oil and add the diced pepper. Cook on medium heat for 2 minutes and add the ground beef. Sprinkle in the 1 tsp of taco seasoning, mix well and cook until the meat is cooked through. Set aside.
• Peel the avocado, mince the garlic clove and slice the green onion stalk. Combine all of the ingredients for the avocado sauce in a food processor and process until smooth.
• On a large serving plate, place the cauliflower and top with the tomato salsa, taco meat and black olives. I added my avocado sauce to a squirting bottle and squirted it over the entire nachos. Serve and enjoy!

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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