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RECIPE
10 INGREDIENTS10 STEPS50min

Meatless Healthy Nachos

5.0
1 Ratings
The perfect vegetarian nacho recipe with mushrooms, jalapeños, and cauliflower queso.
Meatless Healthy Nachos Recipe | SideChef
The perfect vegetarian nacho recipe with mushrooms, jalapeños, and cauliflower queso.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
50min
Total Time
$1.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 head
cut into small florets, divided
1 lb
Cremini Mushrooms , thinly sliced
2
Jalapeño Peppers , thinly sliced
2 Tbsp
1/2 Tbsp
1
Large  Shallot , thinly sliced
2 cups
Whole Milk
or Almond Milk
1 cup
Monterey Jack Cheese , shredded
and/or Cheddar Cheese
2
Scallions , thinly sliced
1 bag
Tortilla Chips
or Sweet Potato Chips
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Nutrition Per Serving

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CALORIES
568
FAT
29.3 g
PROTEIN
18.7 g
CARBS
63.7 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Line two baking sheets with parchment paper.
Step 3
Toss half the Cauliflower (1 head) florets with Olive Oil (1 Tbsp) and Sea Salt (1/2 tsp) . Arrange evenly on one baking sheet.
Step 4
Toss the Cremini Mushrooms (1 lb) and Jalapeño Peppers (2) with Olive Oil (1 Tbsp) and Sea Salt (1/2 tsp) . Arrange in an even layer on the second sheet.
Step 5
Roast both baking sheets in the oven until the vegetables are caramelized and tender, 25 - 30 minutes, redistributing once halfway through. Set aside.
Step 6
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.
Step 7
Puree the cauliflower mixture with an immersion blender, or transfer to a food processor or stand blender, until smooth.
Step 8
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.
Step 9
Arrange the Tortilla Chips (1 bag) on a baking sheet. Heat in the oven until warm, 2 minutes.
Step 10
Scatter the veggie mixture on top of the chips and drizzle with the cauliflower queso. Garnish with the Scallions (2) and serve immediately.
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Nutrition Per Serving
Calories
568
% Daily Value*
Fat
29.3 g
38%
Saturated Fat
9.7 g
48%
Trans Fat
0.5 g
--
Cholesterol
34.1 mg
11%
Carbohydrates
63.7 g
23%
Fiber
7.7 g
28%
Sugars
15.8 g
--
Protein
18.7 g
37%
Sodium
884.8 mg
38%
Vitamin D
0.3 µg
2%
Calcium
389.4 mg
30%
Iron
2.6 mg
14%
Potassium
977.4 mg
21%
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