This quick roasted cauliflower nachos recipe is a great recipe for gatherings with family and friends, as well as being a superb "fakeaway" recipe idea!
Roasted Cauliflower base
Ingredients
1 ear of corn, husks removed, kernels removed
1 small cauliflower, cut into small florets
1/2 medium red onion, chopped
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
Zest and juice of 1 lime
1 tsp paprika
1/2 tsp cumin
1/3 cup pumpkin and sunflower seed mix, lightly toasted
Method
Preheat oven to 180°C. Grease and line two baking trays
In a large mixing bowl, combine corn, cauliflower and onion
In a small jug, combine oil, garlic, lime juice and spices
Drizzle oil mixture over the cauliflower mixture and gently toss to coat
Spread evenly over 2 trays, season and bake for 30 minutes (or until cooked and cauliflower is golden), stirring mixture half way through
Chipotle and yoghurt dressing
Ingredients
1/2 cup natural yoghurt
Zest of one lime
2 tablespoons chipotle sauce
Method
In a medium bowl, whisk together 1/2 cup yoghurt, zest of lime, chipotle sauce and 1-2 tablespoons water to loosen up the mix a little
To serve
Ingredients
1 packet Cobs By the Sea Salt Naked Corn Chips
Thinly sliced radish, guacamole, chilli and micro herbs
Method
To serve, prepare a serving platter with a packet of By the Sea Salt Naked Corn Chips
Top with cauliflower mix, scatter pepita mix, drizzle with yoghurt sauce and finish with guacamole, sliced chilli, radish and micro herbs
