TRISCUIT Cauliflower Nachos

TRISCUIT Cauliflower Nachos

Prep time30 min
Total time45min
Servings12 servings, 4 topped crackers (80 g) each
  • 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
  • 1½ cups shredded Mexican cheese blend, divided
  • ½ avocado, chopped
  • 1 green onion, sliced
  • 1 plum tomato, seeded, chopped
  • ½ cup tightly packed baby kale, cut into thin shreds
  • 2 Tbsp. chipotle mayonnaise
  • 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
  • Substitute
    Substitute barbecue sauce, avocado ranch dressing or sour cream for the chipotle mayonnaise.
  • Shortcut
    Substitute 1 pkg. (450 g) frozen cauliflower florets for the fresh florets, cutting into smaller pieces, if needed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 11g 
   Saturated 3.5g 
   Carbohydrate 17g 
   Fibre 3g 
   Sugars 1g 
   Protein 6g 
   Fibre 3g 
   Sugars 1g 
Protein 6g 
Cholesterol15 mg
Sodium260 mg
Potassium5 %DV
Calcium9 %DV
Iron8 %DV

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