Name: Meatless Healthy Nachos
Total time: PT3300.0S
Yield: 6
Ingredients: 1 head Cauliflower; 1 pound Cremini Mushroom; 2 Jalapeño Pepper; 2 tablespoon Olive Oil; 1 1/2 teaspoon Sea Salt; 1 Shallot; 2 cup Whole Milk; 1 cup Monterey Jack Cheese; 1 bunch Scallion; 1 bag Tortilla Chips

The perfect vegetarian nacho recipe with mushrooms, jalapeños, and cauliflower queso.

Low-Fat

Oven

Finger Food

Budget-Friendly

Intermediate

Meatless Healthy Nachos

calories

total_fat

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Cauliflower

head

Cremini Mushroom

pound

Jalapeño Pepper

Olive Oil

tablespoon

Sea Salt

teaspoon

Shallot

Whole Milk

Monterey Jack Cheese

Scallion

bunch

Tortilla Chips

Blender

Stove

Preheat the oven to 425 degrees F (220 degrees C).

Line two baking sheets with parchment paper.

Toss half the {@0:} florets with {@1:} and {@2:}. Arrange evenly on one baking sheet.

Toss half the Cauliflower (1 head) florets with Olive Oil (1 tablespoon) and Sea Salt (1/2 teaspoon). Arrange evenly on one baking sheet.

Toss half the Cauliflower (1 head) florets with Olive Oil (1 Tbsp) and Sea Salt (1/2 tsp). Arrange evenly on one baking sheet.

Toss the {@0:} and {@1:} with {@2:} and {@3:}. Arrange in an even layer on the second sheet.

Toss the Cremini Mushroom (1 pound) [thinly sliced] and Jalapeño Pepper (2 N/A) [thinly sliced] with Olive Oil (1 tablespoon) and Sea Salt (1/2 teaspoon). Arrange in an even layer on the second sheet.

Toss the Cremini Mushroom (1 lb) and Jalapeño Pepper (2) with Olive Oil (1 Tbsp) and Sea Salt (1/2 tsp). Arrange in an even layer on the second sheet.

Roast both baking sheets in the oven until the vegetables are caramelized and tender, 25 - 30 minutes, redistributing once halfway through. Set aside.

Meanwhile, in a medium saucepan or pot, bring the {@2:} remaining cauliflower, {@0:}, and {@1:} to a simmer. Cook over medium-low heat, covered, until the cauliflower is tender, about 20 minutes.

Meanwhile, in a medium saucepan or pot, bring the Shallot (1 N/A) [thinly sliced] remaining cauliflower, Whole Milk (2 cup), and Sea Salt (1/2 teaspoon) to a simmer. Cook over medium-low heat, covered, until the cauliflower is tender, about 20 minutes.

Meanwhile, in a medium saucepan or pot, bring the Shallot (1) remaining cauliflower, Whole Milk (2 cups), and Sea Salt (1/2 tsp) to a simmer. Cook over medium-low heat, covered, until the cauliflower is tender, about 20 minutes.

Puree the cauliflower mixture with an immersion blender, or transfer to a food processor or stand blender, until smooth.

Return to the pot and stir in {@0:}. Cook stirring constantly until melted. Add some extra milk or water, if necessary, so the cauliflower queso is a drizzle-able consistency.

Return to the pot and stir in Monterey Jack Cheese (1 cup) [Shredded]. Cook stirring constantly until melted. Add some extra milk or water, if necessary, so the cauliflower queso is a drizzle-able consistency.

Return to the pot and stir in Monterey Jack Cheese (1 cup). Cook stirring constantly until melted. Add some extra milk or water, if necessary, so the cauliflower queso is a drizzle-able consistency.

Arrange the {@0:} on a baking sheet. Heat in the oven until warm, 2 minutes.

Arrange the Tortilla Chips (1 bag) on a baking sheet. Heat in the oven until warm, 2 minutes.

Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso. Garnish with the {@0:} and serve immediately.

Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso. Garnish with the Scallion (1 bunch) [thinly sliced] and serve immediately.

Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso. Garnish with the Scallion (1 bunch) and serve immediately.

Meatless Healthy Nachos

5.0

55MINS

$2.40

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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