Cauliflower Nachos

These cauliflower nachos are low-carb, cheesy, vegan and veggie loaded! The cauliflower ‘nachos’ are baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese and cilantro (coriander).

Serves 4


  • 1 head cauliflower, small
  • 3 to 4 tbsp avocado oil
  • 1 tbsp nutritional yeast
  • 1½ tsp chilli powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp sea salt


  • 85g (3oz) black beans
  • 100g (3.5oz) tomatoes, chopped
  • 15g (0.5oz) red onion, finely chopped
  • 1 jalapeño, chopped
  • 115g (4oz) vegan mozzarella
  • 2 to 3 tbsp coriander, finely chopped


  1. Preheat oven to 220°C/425°F/Gas 7. Line a baking sheet with parchment paper.
  2. Cut the cauliflower into florets and slice into ½-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chilli powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed (cauliflower should be lightly coated with the oil).
  3. Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes
  4. Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, jalapeño and vegan mozzarella. Place back in the oven to melt the cheese, 5 minutes. Remove and sprinkle with coriander.

Recipe by Two Spoons, Hannah Sunderani, founder of the popular blog, twospoons.ca, and The Two Spoons App.