D R I V E N    E A T S 

Roasted Cauliflower Nachos

Time it takes to make: 45 minutes


1 medium head cauliflower, cut into florets

2 tsp. olive oil

1/2 tsp. ground cumin

1/4 tsp. sea salt

1/4 tsp. chili powder

1/4 tsp. garlic powder

1/2 cup shredded cheese (Monterey jack or pepperjack)

1/4 cup chopped tomato

1/4 cup chopped green onion

1/4 cup chopped orange bell pepper

1 medium sliced jalapeno, don't remove seeds for extra spice

2 tbsp. finely chopped cilantro

Black pepper to taste

(Serve on the side)

Mashed avocado or guacamole


Non-fat plain Greek yogurt


  1. Preheat oven to 425 F.

  2. Place the cauliflower on baking sheet. Drizzle with oil, sprinkle with cumin, salt, chili powder and garlic powder, toss gently to blend spread evenly on baking sheet.

  3. Bake for 30 to 35 minutes, or until tender crisp and golden.

  4. Top evenly with cheese. Bake 3 to 5 minutes, or until cheese is melted.

  5. Top evenly with tomato, onion, bell pepper, cilantro and ground black pepper.

  6. Serve with Greek yogurt, salsa and guacamole (or mashed avocado).

  7. ENJOY!


Calories: 157; Fat: 11g; Sat Fat: 3g; Sodium: 409mg; Fiber: 5g; Carb: 11g; Protein: 7g

Adapted from: Beachbody

#dietitianrecipes #cauliflowernachos #gamedayrecipes