EASY HEALTHY CAULIFLOWER NACHOS WITH MINCE
1 large head cauliflower
2 tablespoons avocado oil
1 packer taco seasoning
salt and pepper to taste
500 grams mince
1 cup shredded Mexican blend cheese
1 cup mild or medium salsa
1 cup guacamole
2 tablespoons jalapenos
2 tablespoons coriander
Preheat the oven to 220ºC.
Cut the cauliflower into florets, then slice the florets thinly to make “chips”.
Toss the cauliflower pieces with the avocado oil, sea salt, black pepper and 2 tablespoons taco seasoning and spread the cauliflower evenly in a single layer over a baking sheet lined with parchment paper.
roast in the oven for about 20 minutes, until brown and crispy on the edges.
Meanwhile, brown the mice over medium-high heat and rest of taco seasoning. Cook for about 10-12 minutes, until meat is cooked through and most of the sauce absorbed into the meat.
When the cauliflower is done, flip the pieces over.
Spread the mince over the nachos.
Top with salsa, then shredder cheese last.
return to the oven for about 5 minutes, until the cheese melts.
Garnish with guacamole, jalapenos and fresh coriander.
Recipe and photos Louise Venter
