Today's featured recipe from the 6 Week Summer Meal Plan is my protein packed cauliflower nachos! It's packed with the satiating protein, fat and fiber to help support weight loss and wellness goals while still giving those indulgent, delicious nacho vibes.
Do you have the 6 Week Summer Meal Plan yet?! Don't miss out! This limited release meal plan is only available for a short time and then it's GONE.
The brand new 2024 6 Week Summer Meal Plan has:
50+ BRAND NEW recipes!!
Swaps available for plant-based and vegetarian
6 weeks of meal planning
The latest body recomposition tips and tools (what I used throughout my 20 pound weight loss journey!)
Simple food lists and visual charts
100+ pages of science-backed information
Printable daily challenge journal
And MORE.
Don't miss out! Grab the NEW 6 Week Summer Meal Plan HERE.
This nacho recipe swaps out high glycemic load tortilla chips for low glycemic load and nutrient dense cauliflower.
Cauliflower doesn't have much taste on its own, making it a great base to add a ton of flavor to.
I used a combination of paprika and garlic powder to boost the flavor of the cauliflower before popping it in the oven to get it nice and crispy.
From there, we get over 30 grams of complete protein from ground protein (or tempeh for a plant-based swap) and Mexican style shredded cheese.
This meal is fun, super satiating and an ultimate crowd pleaser!
Scroll down for the Cauliflower Nacho recipe!
Cauliflower Nachos
Serves 4
Ingredients:
1 head cauliflower, cut into florets
1/2 tsp. paprika
1/2 tsp. garlic powder
2 tsp. olive oil, divided
1 1/4 pound ground protein of choice (chicken, beef, turkey and crumbled tempeh work well)
1/2 cup red enchilada sauce (homemade or store-bought)
1/2 cup black beans
1/2 cup frozen corn
4 oz. Mexican style shredded cheese* (see below for plant-based swap)
salt
optional 1 jalapeño, sliced
optional 1 cup guacamole (homemade or store-bought)
optional 4 Tbsp. sour cream
Preheat oven to 425.
On a baking sheet lined with parchment paper, add cauliflower, paprika, garlic powder, 1 teaspoon olive oil and a heavy pinch of salt. Toss to combine and roast for 20-25 minutes.
In a pan over medium heat, add the remaining olive oil, ground protein and a heavy pinch of salt. Sauté until fully cooked. Top with enchilada sauce and simmer for another 3 minutes.
Remove cauliflower from the oven and top with cooked enchilada protein, cheese, beans and corn. Bake for another 3-5 minutes or until cheese is melted.
Remove from the oven and top with optional guacamole, jalapeño and sour cream. Optional to also top with hot sauce and sliced red onions.
Note: To make this plant-based, opt for crumbled tempeh instead of ground meat. You can also skip the step of melting cheese and instead top with a few dollops of your favorite cashew-based cheese. I don’t recommend putting it back in the oven after putting the “cheese” on top, as this will ruin the cashew cheese texture.
❤️,
Autumn
Autumn Elle Nutrition
