Nacho Cheese Cauliflower Recipe
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Category: |
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Ingredients: |
Ingredients: 1 medium head cauliflower, cored and sliced into ½ inch pieces (about 6 cups)
1 medium onion, sliced
1 large red bell pepper, sliced
1 medium poblano pepper, sliced
2 T olive oil
3 T lower-sodium taco seasoning
1 (15 ounce) can no-salt added black beans, rinsed
2 cups cooked brown rice
1 cup frozen corn, thawed
1 cup chunky salsa
1 ½ cups shredded Mexican-blend cheese, divided
3 cups unsalted corn tortilla chips, coarsely crushed
Topping: cilantro leaves, sliced jalepeno peppers, sour cream and/or lime wedges
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Directions: |
Directions:Position rack in bottom of oven; preheat to 425 degrees. Arrange cauliflower, onion, bell pepper and poblano on a large, rimmed baking sheet. Drizzle with oil and sprinkle with taco seasoning. Toss to coat. Spread into an even layer. Roast, stirring once until the vegetables are browned and crispy around the edges, about 30 minutes. Remove from oven.
Reduce heat to 350 degrees. Lightly coat a 3 quart baking dish with cooking spray.
Transfer the roasted vegetables to a large bowl. Stir in beans, rice, corn, salsa and ½ cup cheese. Place the mixture in the prepared baking dish. Sprinkle with the tortilla chips and remaining 1 cup cheese. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking until the casserole is hot and the cheese is melted, about 10 minutes more. Garnish with toppings, if desired. |
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