Cauliflower tortilla chip nachos

Cauliflower tortilla chip nachosWho doesn’t love nachos with the corn chips, beans, melted cheese, sour cream and guacamole? And nachos is even better when it is accompanied with a glass or two of sangria, right? However, as we know, nachos is not exactly a healthy meal due to the refined carbohydrates from the corn chips plus all the calories from the melted cheese and sour cream. So my mission last Saturday night was to make the healthiest nachos possible. Yes, I am a bit of a boring loser.

Using cauliflower as dough to make a pizza base or tortillas is nothing new. However, I had never attempted to make a sort of chip out of cauliflower. I used this recipe for cauliflower tortillas from the Recipe Girl website http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/ with some modifications to make the cauliflower tortilla chips. While they were not as crunchy and cheesy as regular corn chips, these cauliflower tortilla chips were pretty good considering what they were made of. Served with Mexican beans, cubes of feta cheese, homemade salsa, guacamole and some shredded lettuce this has to be as healthy as nachos can get.

I would definitely not attempt this meal on a weeknight as the preparation of the cauliflower tortilla chips took some time and effort. However, if you have a craving for some Mexican food but do not want the deep-fried, refined carbohydrates and high fat sour cream and cheese that go with it, and have the patience and the willingness, then give this nachos a go.

Cauliflower tortilla chip nachos

Makes 2 big serves with some beans left over (depending on how hungry you are)

Ingredients

Cauliflower tortilla chips

1/2 head of a large or 3/4 head of a small cauliflower, broken into small florets

Juice from ½ lime

Salt

½ teaspoon cumin

½ teaspoon dried oregano

½ teaspoon paprika

1 egg + 1 egg white

1 tablespoon coconut flour

Mexican beans

1 clove garlic, minced

½ a brown onion, diced

1 vegetable stock cube

½ a red capsicum, cubed

1 teaspoon cumin

½ teaspoon dried oregano

Sprinkle of chilli flakes

1 400 gram tin of kidney beans, drained and rinsed

½ a tin of crushed tomatoes

Salsa

½ a tin of crushed tomatoes

½ a red onion, chopped in half

Salt

Lime juice (about teaspoon)

½ teaspoon cumin

Guacamole

2 avocados

2 tablespoon Greek yoghurt

Lime juice (about teaspoon)

Salt

Pepper

Feta cheese, cubed

Lettuce, shredded

Utensils

Sharp knife

Chopping board

Food processor

Large microwave safe bowl

Spoon

Measuring cups and spoons

Pizza tray or large, flat baking tray

Baking paper

2 Chux clothes or any open weave clothes

Non-stick fry pan

Wooden spoon

Two small bowls

Fork

Method

  • Pre heat the oven to 180°C. For the cauliflower tortilla chips, add the cauliflower florets in batches to a food processor and process until the cauliflower resembles the texture of fine couscous. Tip the processed cauliflower into a large microwave safe bowl and microwave for 4 minutes.
  • After microwaving the cauliflower, tip it into the two clothes layered on top of one another. Wrap up the cauliflower and squeeze out the excess moisture from the cauliflower. You may want to allow the cauliflower to cool before you do this as the moisture that you squeeze out will be hot after microwaving or wear gloves. I suggest using 2 clothes as all this squeezing will cause the cloth to tear.
  • After squeezing out as much excess moisture as possible tip the cauliflower back into the large bowl. Add the lime juice, cumin, oregano, paprika and salt and mix. Add in the egg and egg white and the coconut flour and mix well to combine.
  • Tip the cauliflower dough onto a large, flat baking tray lined with baking paper. Spread the cauliflower dough out evenly with wet hands to a make a large tortilla about half a cm thick. Bake for 15 minutes at 180°C. After 15 minutes carefully flip the cauliflower tortilla using a spatula. Bake for a further 15 minutes.Cauliflower tortilla
  • For the Mexican beans add the garlic, onion and crumbled vegetable stock cube to a non-stick fry pan with about ¼ cup of water. Cook until the onion is transparent. Add in the capsicum and continue cooking until the capsicum is tender. Turn down the heat and add the kidney beans and crushed tomatoes. Continue simmering the Mexican beans for about 10 minutes.
  • For the salsa add the crushed tomatoes, red onion, salt and cumin to the food processor. Process until the salsa is fairly smooth with no large chunks.
  • For the guacamole mash the avocadoes with a fork in a bowl. Add in the Greek yoghurt, salt and pepper and mix together.
  • To serve the nachos cut the large cauliflower tortilla into 8 ‘chips’. Place 4 chips on each plate and pile on the Mexican beans, cubed feta cheese, guacamole, salsa and shredded lettuce.Cauliflower tortilla chip nachos 2

10 thoughts on “Cauliflower tortilla chip nachos

  1. These look fantastic! I was thinking about the possibilities of making tortilla chips from cauliflower and behold, it can be done! Will be trying this recipe out. Thanks for posting it!

    Like

  2. I love the cauliflower tortilla chips – what an awesome idea! I don’t have those cloths so will have to think on what to use or maybe get some but definitely want to try this. I’m a total chips addict and this would be a much much better choice!

    Like

  3. Pingback: Mini cauliflower crust pizzas with Tomato and olive pesto | I can't believe that's healthy

  4. Pingback: Cauliflower bruschetta | I can't believe that's healthy

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