Sarah Wilson's cauliflower nachos
serves
4
Simple, fresh and easy enough to make during the week. Sounds like a winner to us. Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.
Ingredients (14)
- 1 head cauliflower, chopped into 2 cm florets
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 400g organic chicken thighs, shredded
- 1½ cups cooked black beans or kidney beans
- 4 green shallots, thinly sliced
- 1 large tomato, diced
- 200 g cheddar, grated
- 1 cup roughly chopped coriander
- 1 lime, sliced into wedges
- 1 avocado, mashed
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 200°C (180°C fan-forced).
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2.Place the cauliflower on a large baking tray. Sprinkle over the paprika, cumin, salt and pepper. Drizzle over the olive oil and toss to coat. Bake for 20 minutes, or until the cauli is tender.
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3.If you are using chicken thighs, plonk them on another baking tray and bake at the same time as the cauli.
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4.Meanwhile, in a bowl, toss together the beans, green shallots and tomato.
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5.Remove the chicken from the oven and shred with two forks. Scatter the chicken over the cauli and top with the cheese. Return to the oven for 10 minutes, or until the cheese melts.
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6.To serve, spoon over the bean salsa, scatter over the coriander and lime wedges, and dollop over the mashed avocado.
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