Cauliflower Garbanzo Nachos

Sample alt text Sample alt text

A BOLD, PLANT-FORWARD CRUNCH.

Swap the chips for roasted cauliflower and chickpeas, then smother them in a zesty, melted cheese blanket.

Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings/Yield: 4 Servings

What You Will Need

1 head cauliflower, cut into small florets
1 can (15 oz) chickpeas (garbanzo beans), rinsed and patted dry
2 tbsp olive oil and 1 tbsp taco seasoning
7.6 oz. Yancey's Fancy Jalapeño & Peppadew Cheddar (shredded)
Toppings: Diced tomatoes, jalapeños, and cilantro.

What To Do

1. Preheat: oven to 400°F.
2. Roast: Toss cauliflower and chickpeas with olive oil and taco seasoning. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
3. Cheese it: Remove from oven, bunch the roasted veggies together, and sprinkle liberally with the shredded Jalapeño & Peppadew Cheddar.
4. Melt: Return to the oven for 2-3 minutes until the cheese is bubbling.
5. Serve: Top with fresh tomatoes, jalapeños, and cilantro.