1 large cauliflower, large stems removed and broken into small florets
1 tbsp olive oil
1 tbsp taco seasoning
2 tsp smoked paprika
230g packet corn chips
1/2 cup cheddar cheese, grated
2 tomatoes, roughly chopped
1 small red onion, finely chopped
1 tbsp white vinegar
1 avocado, sliced into thin wedges
1/2 cup greek yoghurt
1/3 cup fresh coriander
1 jalapeno chilli, thinly sliced
Preheat oven to 220°C/200°C fan forced.
Grease a large baking tray. In a microwave-safe bowl, place the cauliflower florets. Partially cover and microwave on High for 8 minutes. Add the oil, taco seasoning and paprika to the cauliflower. Season with salt and pepper and then toss until well combined.
Spread three-quarters of the corn chips over prepared tray. Top with cauliflower mixture. Partially submerge remaining tortilla strips into cauliflower mixture. Top with the cheddar. Bake until cheese melts.
While the cheese is melting, combine the tomato, red onion and vinegar in a small bowl. Season with salt and pepper to taste.
Top nachos with tomato salsa, spoonfuls of greek yoghurt and coriander. Season and top with jalapeno. Serve with lime wedges on the side.
Skip the Jalapeno chilli if you prefer mild.
Calories 566, Fat 31.9 grams, Saturated Fat 6.7 grams, Fiber 11.3 grams, Protein 14.3 grams, Carbs 49.8 grams