A new year brings new resolve and one of my health goals is to try new recipes (for me and my son!) and new workout programs. Today I started Beachbody’s 21 Day Fix and I’m following the Portion Fix guidelines.
Anyone who knows me knows my affinity, near obsession, for nachos and anything involving queso. I want to be fit and eat my queso, too. So tonight for dinner tonight I put my own spin on cauliflower nachos. Not only did I love them, my almost 11-year-old son completely cleaned his plate, asked for more and insisted I make them more often. Cauliflower nachos for the win!
Cauliflower Nachos with Fresh Guacamole (adapted from this recipe)
1 large head (or two small heads) of cauliflower, chopped
A drizzle of EVOO (extra virgin olive oil)
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
Salt to taste
Pepper to taste
1 cup reduced fat shredded Colby Jack or Mexican blend cheese
1 lb chicken tenders
1 tbsp Pampered Chef Southwestern Seasoning
Optional:
Salsa
Pico de Gallo
Jalapeno
Guacamole
Preheat the oven to 475°F. Place chopped cauliflower on a baking dish. I like to chop the florets in big pieces, making it easier to eat. Drizzle cauliflower with EVOO. I also like to line my baking dish with parchment paper for easy cleanup.
Sprinkle cauliflower with cumin, paprika, chili powder, garlic powder, salt and pepper. Bake for 35 to 40 minutes, until golden in color.
While cauliflower is cooking, cook your chicken tenders. I made mine on the T-fal Indoor OptiGrill which I couldn’t live without. You could also use a grill pan to make the tenders. I sprinkled salt, pepper and the Pampered Chef Southwestern seasoning on them and added them to the grill. If using a grill pan, be sure to cook until the juices run clear and the internal temperature is 165°F. When they are done, cut them into bite-sized pieces. I ended up only using three of the tenders and saved the rest to add to a salad later.
Once the cauliflower is golden in color and crispy, top it with the shredded cheese. Then return to the oven for 3 to 5 minutes until cheese is melted.
To plate the nachos, use a spatula to dish up the cauliflower onto a plate. Then add the diced chicken and any optional toppings. I added pico de gallo and my homemade guacamole.
Julie’s Guacamole
3 ripe avocados
2 cloves of garlic,minced
1-2 Roma tomatoes, diced
3 tbsp diced red onion
1 jalapeno, seeded and diced
A dash of lime juice
Salt to taste
Pepper to taste
Cut avocados in half and scoop the pulp into a bowl. Add the minced garlic, diced tomatoes, red onion and jalapeño. Give it a good squirt of lime juice. Dash with salt and pepper. With the back of a fork, mash the avocado and mix it all together.