These Loaded Cauliflower Nachos are roasted in the oven and topped with melty cheese, taco meat, salsa and sour cream. Just like the usual nachos but with crispy roasted cauliflower that will leave you wanting more.
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I was inspired to make these nachos after making my Keto Crack Chicken recipe as I felt it was similar to nachos as it used a lot of the same toppings.
Nachos are the perfect appetizer or I can eat these as a meal. The added taco meat makes you feel like you are having a meal. You may also enjoy this Low Carb Tex-Mex Chicken and Rice recipe.
🥘 Ingredient notes
Made with taco meat, sharp cheddar cheese, creamy sour cream and chunky salsa, these nachos will be a crowd pleaser even without the nacho chips. A healthier option without the carbs.
- Cauliflower: roasted in the oven until tender and crispy to give more of a nutty and sweet flavour.
- Taco Meat: browned ground beef with a touch of chili powder quickly made on the stovetop.
- Sour Cream: tart and tangy with a thick creaminess, a must for nachos.
- Chunky Salsa: savoury and zesty, use spicy, medium or mild
👨🏻🍳 Steps by step instructions
How to make the Loaded Cauliflower Nachos
STEP 1: Brown the ground beef in a medium frying pan, add chili powder and water and allow to simmer until water is evaporated. Remove from stove top and allow to cool.
STEP 2: Preheat oven to 425°F
STEP 3: Cut, trim and wash the head of cauliflower. Cutting the cauliflower with sharp flat edges to allow more contact with the sheet pan for more browning.
- STEP 4: Add the cauliflower to a large bowl and toss with olive oil, chili powder, garlic powder, cumin and salt and pepper.
STEP 5: Place the cauliflower on a sheet pan and bake at 425°F for 20 minutes, toss and bake another 5 minutes. I didn't use parchment as I like the contact with the pan to create crispy edges to the cauliflower.
STEP 6: Once cooked remove from oven but leave the oven on. Push the cauliflower to the centre of the baking pan and top with ground meat and cheddar cheese. Place back in the oven for 5 minutes until the cheese melts.
STEP 7: Remove from oven and allow to cool for a couple minutes. Top with salsa, sour cream, sliced green onions and more shredded cheddar if desired.
🍴 More appetizers you might enjoy
📋 Substitutions and Variations
Nachos can be topped with a variety of ingredients. Here are a few that I think would go well with a cauliflower base.
- Lettuce - shredded lettuce like iceberg lettuce would go well on top of these nachos. Just make sure the nachos have cooled, because nobody likes soggy lettuce.
- Jalapenos - spice it up and add some jalapeno slices or any other spicy peppers
- Guacamole - add some quac to these nachos and load up on that avocado
- Fresh Cilantro - you either love or hate cilantro but adding some this fresh herb does lighten up these nachos while giving them that "mexican" feel.
- Vegetarian - skip the taco meat and make these veggie nachos.... yum!
See this spicy instant pot chili recipe.
⏲️ How to store leftovers
Store any leftover in an airtight container in the fridge for up to 3 days. When ready to consume heat them up in the oven at 350°F for 10 minutes
👨🏻🍳 Top tip
Use an old sheet pan if you have one. Cauliflower may stick to the pan a bit to get those crispy edges and may scrape the sheet pan. Otherwise you can use parchment paper or spray the pan with cooking spray but cauliflower may not come out as crispy.
♨️ Serving suggestions
- Margaritas: make it a mexican theme and serve these nachos with these Low Carb Margaritas
- Appetizers: nachos go great with other appetizers like Cilantro Lime Chicken Wings or Crispy Air Fryer Green Beans
- Salads: Serve with a fresh salad like this Panzanella Salad or a Chicken Ranch Cobb Salad
💭 Frequently asked questions
We make the cauliflower extra crispy so they can hold up to moisture. Plus we don't add the salsa or sour cream until after it has baked in the oven and cooled.
Yes, pork rinds chips are a great option to use instead of cauliflower. Skip the cauliflower and simply toss the pork rinds on a parchment lined baking sheet, top with taco meat and cheese and place in the oven just until the cheese melts. Remove from oven and top with the nacho toppings.
Please comment, rate or review my recipe below!
Recipe Card
Loaded Cauliflower Nachos
Instructional Recipe Video
Equipment
Ingredients
Taco Meat
- ½ lb ground beef
- 1 tablespoon chili powder
- 1 cup water
Cauliflower
- 1 large cauliflower
- 3 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ⅛ teaspoon cumin
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup shredded cheddar
Nacho Toppings
- 3 tablespoon sour cream
- 3 tablespoon chunky salsa
- 3 green onions
Instructions
Taco Meat
- Brown the ground beef in a medium frying pan then add chili powder and water and allow to simmer until water is evaporated. Remove from stove top and allow to cool.
Cauliflower
- Preheat oven to 425°F
- Cut, trim and wash the head of cauliflower. Cutting the cauliflower with sharp flat edges to allow more contact with the sheet pan for more browning.
- Add the cauliflower to a large bowl and toss with olive oil, chili powder, garlic powder, cumin and salt and pepper.
- Place the cauliflower on a sheet pan and bake at 425°F for 20 minutes, toss and bake another 5 minutes. Parchment paper or cooking spray is optional.
- Once cooked remove from oven but leave the oven on. Push the cauliflower to the centre of the baking pan and top with ground meat and cheddar cheese. Place back in the oven for 5 minutes until the cheese melts.
Nacho Toppings
- Remove from oven and allow to cool for a couple minutes. Top with salsa, sour cream, sliced green onions and more shredded cheddar if desired.
- (Refer to the detailed video instructions below if further clarification is needed)
Notes
- Use an old sheet pan if you have one. Cauliflower may stick to the pan a bit to get those crispy edges and may scrape the sheet pan. Otherwise you can use parchment paper or spray the pan with cooking spray but cauliflower may not come out as crispy.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Eric says
Anyone know how big the serving size is?
Ramona says
This was a heck of a delicious cauliflower recipe which I am saving to make again and again. Thanks for sharing.
Addie says
These nachos are packed with flavor! I love the use of cauliflower for extra veggies!