Sneh Roy’s Loaded Cauliflower Nachos with Birch & Waite Maple Mustard Apple Cider Dressing & Marinade

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SERVES:

Small cauliflower, trimmed and cut into thick slices 1

smoked paprika 1 tsp

ground cumin 1 tsp

dried oregano 1 tsp

Garlic cloves, minced 4

Olive oil 2 tbsp

Salt and pepper, to taste

Tomatoes, deseed and finely chopped 2

Onion, finely chopped 1

jalapeno chilli, deseeded and finely chopped 1

chopped coriander leaves 1/4 cup

Juice of 1 lime

Salt and pepper, to taste

Canned black beans, rinsed and drained 1 can

grilled corn, kernels removed 1

avocado, destoned and sliced 1

Coriander leaves, Lime wedges, hot sauce and corn chips, to serve

Method

  1. Pre-heat oven to 220°C. Add cauliflower florets, smoked paprika, cumin, oregano, garlic, oil, salt, pepper and ¼ cup of Birch & Waite Maple Mustard Apple Cider Dressing & Marinade to a bowl. Toss and mix gently.
  2. Spread marinated cauliflower on a large baking sheet. Roast for 15 minutes until caramelised. Remove from oven and place on a serving platter.
  3. Mix tomatoes, onion, chilli, coriander, lime juice, salt and pepper in a bowl to make a salsa.
  4. Top roasted cauliflower with salsa, black beans, grilled corn and avocado.
  5. Garnish with coriander leaves. Drizzle hot sauce and extra Birch & Waite Maple Mustard Apple Cider Dressing & Marinade. Serve with lime wedges and corn chips.

Recipe created by Cook Republic

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