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TRISCUIT Cauliflower Nachos

Prep time

30 min

Total time

45 min

Servings

12 servings
4 topped crackers (80 g) each

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    Ingredients
    • 2 Tbsp. olive oil
    • 2 tsp. less sodium taco seasoning mix
    • 4 cups small cauliflower florets (1 small head, about 1-1/4 lb./565 g)
    • 48 Triscuit Original Crackers
    • 1-1/2 cups shredded Mexican cheese blend, divided
    • 1/2 avocado, chopped
    • 1 green onion, sliced
    • 1 plum tomato, seeded, chopped
    • 1/2 cup tightly packed baby kale, cut into thin shreds
    • 2 Tbsp. chipotle mayonnaise
Preparation
  • Heat  oven to 400°F.
  • Cover  rimmed baking sheet with foil; spray with cooking spray. Mix oil and taco seasoning mix until blended. Add to cauliflower in large bowl; toss to evenly coat cauliflower with oil mixture.
  • Spread  cauliflower onto prepared baking sheet.
  • Bake  15 to 20 min. or until cauliflower is crisp-tender, stirring after 10 min.
  • Meanwhile,  arrange 16 crackers in single layer around edge of parchment-covered 12-inch pizza pan. Continue adding crackers in smaller concentric circles to completely cover bottom of pan, overlapping edges of crackers as necessary.
  • Sprinkle  1 cup cheese evenly over crackers; top with cauliflower and remaining cheese. Bake 6 to 8 min. or until cheese is melted.
  • Top  with remaining ingredients.

Recipe Tips

SubstituteSubstitute barbecue sauce, avocado ranch dressing or sour cream for the chipotle mayonnaise.

ShortcutSubstitute 1 pkg. (450 g) frozen cauliflower florets for the fresh florets, cutting into smaller pieces, if needed.

398059

Nutrition Information

Nutrition per serving

  • Calories

    190

  • Fat

    11g

  • Saturated

    3.5g

  • Carbohydrate

    17g

  • Fibre

    3g

  • Sugars

    1g

  • Protein

    6g

  • Cholesterol

    15mg

  • Sodium

    260mg

  • Potassium

    5%DV

  • Calcium

    9%DV

  • Iron

    8%DV

This recipe features:

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