New this week is a recipe created on the fly. We have less than two hours between school and soccer practice on Tuesdays and Thursdays. This has forced me to get creative on those days I forget to plan head. While, nachos are always a hit, I was looking for something with a higher nutritional impact. A quick search of the fridge led to these fun and tasty vegetable nachos. I served them with a small handful of chips so that the kids felt like they were getting a treat while they ate their healthy dinner. The kids gave this two thumbs up.

Cauliflower Nachos

Serves 4


1 head Cauliflower, cut into small florets
2 T Coconut or avocado oil
1 lb Ground beef
1 large Onion, chopped
1 Bell  pepper, chopped
2 tomatoes, chopped
2-3 Green onions, chopped
½ cup Firm sheep cheese, shredded
  Salt and pepper


  Salsa (optional)
  Guacamole (optional)



1. Preheat oven to  450 degrees
2. Toss cauliflower florets in oil, salt and pepper

3. Roast 30 min, until tender and slightly browned

4. Meanwhile, brown ground beef, onion, and bell pepper

5. Divide cauliflower among 4 oven-safe bowls

6. top cauliflower with ground beef mixture and shredded cheese

7. Broil 3-4 minutes, until cheese is melted

8. Top with remaining vegetables and dips as desired

9. Eat with a fork or serve with a handful of organic tortilla chips.

Cauliflower Nachos

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