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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chipotle Cauliflower Nachos Recipe

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This recipe for Chipotle Cauliflower Nachos is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chipotle Cauliflower “Cheese” Sauce:
1 cup chopped cauliflower
1 cup peeled and cubed Yukon gold potato
¼ cup raw cashews
3 tablespoons water, more as needed
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 chipotle pepper from a can of chipotles in adobo*
1 garlic clove
½ teaspoon onion powder
½ teaspoon sea salt

For the nachos:
Tortilla chips
½ cup diced cherry tomatoes
⅓ cup cooked black beans, drained and rinsed
½ cup Pineapple Salsa
¼ cup diced red onion
¼ cup chopped cilantro
Directions:
Directions:
Place the cauliflower and potatoes in a medium saucepan cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.

Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.

Spread the chips onto a platter, drizzle with the chipotle cauliflower sauce, and top with the cherry tomatoes, black beans, scoops of pineapple salsa, red onion, and the cilantro. Serve and enjoy!
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
*This sauce is mildly spicy. If you want a spicier sauce, add an extra chipotle pepper or a scoop of some of the adobo sauce, to taste.

 

 

 

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