Cauliflower ‘nachos’ with cucumber salsa

Cauliflower ‘nachos’ with cucumber salsa recipe

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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. See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook, plus cooling
  • 229 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 2 medium cauliflowers, trimmed and roughly chopped
  • 40g wholemeal plain flour
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic granules
  • 2 free-range eggs, beaten
  • 40g Cheddar cheese, grated

For the salsa

  • ½ cucumber, deseeded and very finely diced
  • 4 salad tomatoes, finely diced
  • ½ avocado, finely diced
  • coriander, a few sprigs, leaves chopped
  • ½ lime, juiced

Each serving contains

  • Energy

    965kj
    229kcal
    11%
  • Fat

    12g 17%
  • Saturates

    4g 21%
  • Sugars

    9g 10%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 18.9g Protein 13.9g Fibre 6.3g

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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