Epic Cauliflower Nacho Plate
NUT-FREE FREE
Ingredients
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 0.8 tsp finely ground sea salt
- 1 medium head cauliflower (about 1½ lbs/680 g)
- 0.3 cup (60 ml) avocado oil, melted coconut oil, or
- 1 lb (455 g) ground pork
- 1 medium Hass avocado, peeled and pitted (about
- 4 oz/110 g of flesh)
- 2 clove garlic
- 2 green onions
- 0.3 cup (52 g) mayonnaise
- 1 tbsp lime juice
- 0.3 tsp ground black pepper
- 1 small tomato, diced
- 0.3 cup (15 g) fresh cilantro leaves, chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the seasonings for the “chips” in a small bowl and stir to combine. Using a sharp knife, thinly slice the cauliflower florets lengthwise through the stem, making sure that every piece has a bit of stem attached. Place the cauliflower chips on the lined baking sheet. Drizzle with the oil and sprinkle with 2 teaspoons of the seasoning mixture. Gently toss to coat, then lay the chips flat on the baking sheet. Roast for 20 minutes, until the chips are fork-tender and lightly golden on the corners. Place the ground pork in a large frying pan. Sprinkle with the remaining seasoning mixture and cook over medium heat until no longer pink, stirring occasionally to break up the meat, 5 to 7 minutes. Meanwhile, place all the ingredients for the avocado sauce in a blender or food processor and blend until smooth. To serve, place the roasted cauliflower chips on a large serving plate, then top with the seasoned meat, diced tomato, chopped cilantro, and avocado sauce. Do not use coconut oil. Do not use ghee. Use egg-free mayonnaise (see recipe on here). Replace store-bought mayonnaise with my homemade version. Mayonnaise