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Cheesy Sriracha and Cauliflower Nachos

Cauliflower and cheese? Yes please! Add a little crunch and texture to nachos with cauliflower florets.

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  • 1 bag (220 g) Tostitos Cantina® Extra Thick Tortilla Chips
  • 1 cup (250 mL) blanched cauliflower florets
  • 1 cup (250 mL) cooked corn kernels (fresh, thawed or canned)
  • 2 tbsp (30 mL) melted butter
  • 1 tsp (5 mL) sriracha sauce (approx.)
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/2 jar (418 mL jar) Tostitos® Salsa (mild)
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (60 mL) chopped fresh cilantro
How to make it
  1. Preheat oven to 375°F. Spread tortilla chips on rimmed baking sheet. Chop cauliflower florets; toss with corn, butter and 1 tsp (5 mL) sriracha. Sprinkle over tortilla chips. Top with Cheddar cheese.
  2. Bake for 8 to 10 minutes or until cheese is melted. Remove from oven and transfer to serving tray. Dollop salsa and sour cream over top. Sprinkle cilantro over top; drizzle with additional sriracha if desired.

• Add sliced pickled jalapeños if desired.
• To blanch cauliflower, separate a head of cauliflower into florets. Boil florets in saucepan of boiling salted water for 5 minutes; drain.