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Buffalo Cauliflower Nachos

They deliver everything you love about buffalo nachos in a satisfying, plant-forward twist that’s perfect for parties, game day, or an easy snack.

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  • Author: Parita Kansagra
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 5-6 people
  • Category: Lunch, Side Dish, Snack
  • Method: Baking, Sautéing
  • Cuisine: American, Mexican
  • Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian

Ingredients

Units Scale
  • 1 large cauliflower
  • 2 bags of nachos
  • 1 red onion
  • salt + black pepper, to taste (I used 1tsp of each)
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp garlic granules
  • 1/2 cup franks hot sauce
  • 3 tbsp olive oi
  • 1/4 tsp cayenne powder
  • 1-2 cups grated vegan cheese
  • To serve: guacamole, fresh coriander, more hot sauce.

Instructions

  1. Preheat the oven to 425° F/220°C.
  2. Heat oil in a pan over medium heat. Add sliced red onion and cook until soft and translucent. Add cauliflower florets, mix, cover, and cook on medium-low for 5–10 minutes until starting to soften.
  3. Add smoked paprika, garlic granules, cayenne pepper, salt, black pepper and Frank’s Hot Sauce. Mix well, cover, and cook for 8–10 minutes until tender and slightly caramelised.
  4. Line a baking tray with parchment paper. Spread out tortilla chips, top with buffalo cauliflower, and sprinkle over vegan cheese. Lightly sprinkle water over the cheese if needed to help it melt.
  5. Bake for 20–30 minutes until the cheese is melted and bubbly.
  6. Top with guacamole or chopped avocado, extra hot sauce, and fresh coriander. Serve immediately.

Find it online: https://cookingwithparita.com/recipe/buffalo-cauliflower-nachos/