CAULIFLOWER NACHOS

“Variety is a positive requisite, even in the character of our food.”  John Ruskin

Absolutely loving southwestern foods and determined to eat a mega amount of veggies can sometimes be challenging, unless I count tortillas, corn chips, and spicy cheese dip as veggies.  Good luck with that.

That’s why I’m so excited, I just can’t hide it, when I find a recipe that gives me the flavors of southwestern plus mega veggies.  Here’s a step in the right direction.

INGREDIENTS:

1 large cauliflower

1 to 2 T oil

1/2 cup raw pecans

1/2 cup diced carrot

1/8 t salt

1/2 t cumin

1/4 t chili powder

1 t lemon juice

DISTRUCTIONS:

Cut the cauliflower into smallish pieces, toss with the oil and roast in a 400 degree oven for about 20 minutes.  That would be until tender.

Meanwhile, chop the pecans in a food processor until they are chopped into a fine meal but not into a powder.  Add the rest of the ingredients and pulse until a crumbly mixture is produced.  Adjust the seasoning to your liking and set this aside.

Once the cauliflower is baked tender, top with the set aside mixture and dab on a bit of cheese sauce, which could be the jarred variety if you prefer.  You could also sprinkle on some grated cheese and return this to the oven for a few minutes.

This keeps well in the fridge for about a week.

For the vegans in the bunch, see tomorrow’s blog for a yummy cashew “cheese” sauce.  I’m  there for you.

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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