For years we’ve marked Super Bowl Sunday with an over-the-top spread. I’m not a huge football fan, but Anguel’s friends throw a party every year that’s impossible to skip. The food is abundant and the laughter never seems to stop.
This year is a bit different. We’re on opposite coasts, so getting together is harder, and to top it off Anguel caught a cold — the rare guy who actually gets sick. He’s been nursing it with turmeric and ginger tea, so instead of a big, boisterous gathering we decided to keep things low-key and cozy. Sick or not, we’re still treating ourselves.
These Spicy Cauliflower Nachos are one of the best things to come out of our kitchen lately. We’ve been holding onto this version for a special moment, and it felt perfect for a small, celebratory night in.
The recipe begins with a simple spice blend that adds both heat and depth to the cauliflower “chips.” To keep things quick I use bottled hot sauce as part of the coating—use any variety you prefer. A Mexican-style hot sauce works particularly well for a bright, tangy heat. When seasoning, sprinkle salt on the cauliflower after arranging it in your skillet or baking sheet; salting it in the mixing bowl often causes the salt to cling to the sides rather than the florets. And yes—chips need salt, even if they’re cauliflower.
These cauliflower pieces act as a vehicle for all the melty cheese, diced peppers, tomatoes, jalapeños and avocado. They won’t become as crisp as a tortilla chip — this is still cauliflower — but the combination of spices, sauce and toppings delivers all the satisfying flavors you’d want in nachos without greasy heaviness.
We’ve served these to guests who are skeptical about vegetables-as-snacks, and they always get devoured. Bring them to a party and watch the doubters get converted, or stay home in sweatpants and enjoy a nacho night for two. Either way, they’re a winner.
📖 Recipe
Spicy Cauliflower Nachos
Ingredients
- 2 tablespoons grapeseed oil (or another neutral oil)
- 2 tablespoons hot sauce (see note)
- 1½ lb head cauliflower, cut into florets
- 1 tablespoon onion powder
- 2 teaspoons paprika
- ¼ teaspoon fine sea salt
- 1 red, orange, or yellow bell pepper, diced
- ⅓ cup diced red onion
- 1¼ cup shredded cheddar cheese (see note)
- 1 tomato, diced
- 1 to 2 jalapeno peppers, thinly sliced
- 1 avocado, chopped
- Chopped cilantro (for garnish)
Instructions
-
Preheat: Preheat oven to 425°F (220°C).
-
Season cauliflower: In a large bowl, whisk together the oil and hot sauce. Add cauliflower and toss to coat. Sprinkle in the onion powder, paprika and salt, then toss again so the florets are evenly seasoned.
-
Bake cauliflower: Lightly grease a 12-inch oven-safe skillet, baking sheet, or a 13 x 9-inch casserole dish. Transfer the cauliflower and any remaining spices from the bowl into the pan. Bake for 15 minutes, flip the florets, then bake another 15–20 minutes until golden brown.
-
Add toppings: Scatter diced bell pepper and red onion over the baked cauliflower. Sprinkle with shredded cheddar, diced tomato and sliced jalapeños. Return to the oven until the cheese melts, about 5 minutes. Garnish with chopped avocado and cilantro and serve immediately.
Notes
- Hot sauce: A Mexican-style hot sauce such as Valentina or Cholula provides bright flavor. Reduce the amount if you prefer milder heat—you can always add more when serving.
- Cheese: Aged cheddar brings more depth. For a vegan version use a meltable shredded vegan cheese.