For the cauliflower nachos:
- 1 head cauliflower, small (about 5 cups)
- 3 to 4 tbsp avocado oil
- 1 tbsp nutritional yeast
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
For the toppings:
- 1/2 cup black beans
- 1/2 cup tomatoes chopped
- 1/4 cup red onion finely chopped
- 1 jalapeno chopped
- 1 cup vegan mozzarella
- 2 to 3 tbsp cilantro finely chopped
Pre-heat oven to 425F/220C. Line a baking sheet with parchment paper.
Cut the cauliflower into florets and slice into 1/2-inch pieces (as best you can). Add the sliced cauliflower to a large mixing bowl and season with 3 tbsp avocado oil, nutritional yeast, chili powder, garlic powder, onion powder, cumin and sea salt. Toss to combine. Add 1 tbsp more oil if needed, (cauliflower should be lightly coated with the oil).
Spread the cauliflower onto the prepared baking sheet in an even layer and roast in the oven until crispy and golden brown around the edges, 20 minutes.
Remove the cauliflower from the oven and scooch the florets tightly together with a wooden spoon. Sprinkle with black beans, tomatoes, red onion, jalapeño, and vegan mozzarella. Place back in the oven to melt the cheese for five minutes. Remove and sprinkle with cilantro.