Skip the tortilla chips and use slices of roasted cauliflower instead in this lighter version of nachos with black beans, avocado crema, pickled red onions and fresh coriander.
1 person made this
Pickled red onions
1/2 large red onion, thinly sliced
120ml apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1 head cauliflower, outer leaves trimmed
2 tablespoons olive oil
salt and ground black pepper to taste
4 tablespoons soured cream
2 small limes, juiced
1 tablespoon freshly chopped coriander
1 pinch salt
1 (400g) tin black beans
150g quartered cherry tomatoes
4 tablespoons crumbled queso fresco
2 tablespoons freshly chopped coriander
1 lime, cut into wedges
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
Place onion slices in a small colander. Pour boiling water over slices and let drain.
Mix vinegar, salt, sugar and cumin together in a jar. Mix in onion slices. Cover and place in the fridge.
Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1cm slices. Arrange carefully on the prepared baking tray, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
Combine avocado, soured cream, lime juice, 1 tablespoon fresh coriander and salt in a blender. Blend until creamy and smooth.
Heat black beans in a small saucepan until heated through, about 5 minutes.
Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes and queso fresco over crema. Garnish with 2 tablespoons chopped coriander. Serve with lime wedges.