This recipe is a unique take on everyone’s favorite fiesta food, nachos! By substituting the chips with cauliflower, you can experience all of these great flavors without the overload of carbohydrates.
1. Preheat oven to 400°F. Remove the leaves and bottom of stem from cauliflower. Slice the cauliflower across the head. It will break up into chip-like shapes.2. In the bottom of a large mixing bowl whisk together the coconut oil, chili powder and turmeric. Add the cauliflower and gently toss until evenly coated.3. Spread the cauliflower out on a baking sheet. Season well with salt and pepper. Roast for 20-25 minutes.4. While the cauliflower is roasting you can get the rest of the toppings ready. Preheat a cast iron skillet on medium-high heat.5. Liberally season both sides of your steak with salt and pepper.6. Add the butter to the skillet and let it melt.7. Once the butter stops foaming, lay the steak down into the pan. Cook without disturbing until it begins to cook through.8. Flip to cook the other side, then remove from the pan.9. Allow to rest for 5-10 minutes.10. Once the cauliflower is done, remove it from the oven and transfer the florets to a cast iron pan.11. Slice the steak into fork-sized strips.12. Top the cauliflower with the steak.13. Top the skillet with both shredded cheeses and the jalapeño slices (optional). Bake for another 5-10 minutes, until the cheese has melted.14. Serve with sour cream, avocado and hot sauce. You can garnish with cilantro and slices of green onion if you desire.
Notes
*NOTE: Spectrum organic coconut oil is a good option to purchase.
