Cauliflower ‘nachos’ with cucumber salsa
Keep the kids happy over the summer holidays with this Mexican-inspired healthy snack recipe. Making your own nachos from lightly spiced cauliflower adds an extra portion of veg, perfect for pairing with a fresh, colourful salsa.
- Preheat the oven to gas 6, 180°C, fan 160°C. Blitz the cauliflower in a food processor or grate until very finely chopped with a rice-like texture. Heat a large frying pan over a low heat, add the cauliflower and dry-fry for 10 mins, stirring occasionally, until most of the moisture has evaporated, but the cauliflower hasn’t coloured. Transfer to a large mixing bowl to cool.
- Line 2 baking sheets with nonstick baking paper. Add the flour, spices, garlic granules and eggs to the cauliflower and stir to combine. Bring into a ball with your hands, then divide in half.
- Put half on a lined baking sheet and press down to roughly make an 18cm-wide circle. Repeat with the other half. Bake both for 25-30 mins until just golden. Use a palette knife to flip over the circles and cook for 5-10 mins until golden on both sides.
- Remove from the oven, cut into triangles while still warm, sprinkle with the cheese and leave to cool. Meanwhile, combine the ingredients for the salsa, then serve with the cauliflower nachos.
Tip: Freeze these cauliflower nachos so you have a quick snack to hand. You can freeze the cooked nachos (without the cheese and salsa) for up to 3 months.
Freezing and defrosting guidelines:
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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