Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup shredded cheese (cheddar or a blend)
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, and a pinch of salt until evenly coated.
- Step 3: Spread the seasoned cauliflower on the prepared baking sheet in a single layer and roast in the preheated oven for about 20 minutes, or until golden brown and tender.
- Step 4: Once the cauliflower is roasted, remove it from the oven and layer the cauliflower evenly on a serving platter or a large baking dish. Top with the cooked shredded chicken, followed by shredded cheese, diced tomatoes, and jalapeños if using.
- Step 5: Return the nachos to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!
Notes
- For optimal freshness, store leftover nachos in an airtight container in the refrigerator for up to 3 days, keeping the toppings separate if possible to prevent sogginess.
- To reheat, place the nachos in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring the cheese melts back to its gooey goodness without overcooking the cauliflower.
- Serve your cauliflower pulled chicken nachos with a side of guacamole or sour cream for a creamy contrast that enhances the flavors and adds a delightful touch.
- For an extra layer of flavor, try marinating your shredded chicken with lime juice and cilantro before layering it on the nachos; it will brighten up the dish beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate of nachos
- Calories: 350
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 3g