Loaded Paleo Cauliflower Nachos
A great alternative to wheat nachos, gluten and dairy-free cauliflower nachos that are low carb and low calorie.
Servings 4 servings
Calories 397kcal
Equipment
- 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!