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GoFarm Blog

Sheet Pan Cauliflower Nachos


  • 1 head cauliflower, cut into florets

  • 2 Tbsp olive oil

  • 3 cloves garlic, minced

  • 1/2 tsp cumin

  • 1/4 tsp chili powder

  • 1/4 tsp smoked paprika

  • Kosher salt and freshly ground black pepper, to taste

  • 6 ounces tortilla chips

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup shredded cheddar cheese

  • 1 Roma tomato, diced

  • 1/3 cup guacamole

  • 1/4 cup diced red onion

  • 1 jalapeno, thinly sliced

  • 2 Tbsp chopped fresh cilantro leaves

  • 2 scallion stalks, greens diced


  1. Preheat oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray.

  2. Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic, cumin, chili powder and paprika; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-14 minutes, or until tender and golden brown.

  3. Stir in tortilla chips in a single layer. Top with black beans and cheese.

  4. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes.

  5. Serve immediately, topped with tomato, guacamole, red onion, jalapeno, scallions, and cilantro.

Picture and recipe adapted from:


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