"Crispy + baked cornmeal crusted cauliflower topped with black bean + chocolate chilli, quick pickled jalapeños, and other goodies!"
Cauliflower Nachos With Black Bean & Vegetarian Chocolate Chili
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Serves or Makes: 4
Recipe Card
For the Cauliflower Nachos
ingredients
- 1 small cauliflower, or half a large one
- 2 large eggs
- 1 cup fine cornmeal
- 1 teaspoon salt
For the Cauliflower Nachos
Method
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Whisk the eggs in a small bowl and set aside. Combine the cornmeal and salt, set aside.Cut the cauliflower into bite-sized florets. Dip into the egg, then coat with cornmeal/salt mixture. Arrange on the lined baking sheet, and bake for 20 minutes. Flip over the florets and bake for another 5 – 10 minutes until crispy and golden.
For the Vegetarian Chocolate Chili
ingredients
- 2 tablespoons ghee, or butter
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon raw cacao powder
- 3 cups crushed tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- Salt, coconut sugar, and cayenne pepper, to taste, I used 1 tsp., 2 tsp., and 1 tsp., respectively
For the Vegetarian Chocolate Chili
Step 1
In a sauté pan or dutch oven, melt butter over medium heat. Add onions, garlic, and a generous pinch of salt and sauté for about 5 minutes until translucent and starting to brown at the edges. Add the chili powder and cacao, and sauté for another 30 seconds or so, until fragrant.
Step 2
Add tomato sauce and beans. Bring to a simmer, cover, reduce heat, and gently simmer for about 20 minutes.
Step 3
Taste the chili and add remaining seasoning seasoning (salt, coconut sugar, and cayenne). Also check that it’s a good consistency. If too thick, add a little bit of water, if too runny, simmer without the lid to reduce the liquid. Cook, stirring, for a few more minutes, then remove from heat and cover to keep hot.
For the Quick Pickled Jalapeño
ingredients
- 2 cups jalapeño, sliced
- 1 clove garlic, thinly sliced
- 1/2 cup water
- 1/2 cup apple cider, or your choice of vinegar
- 1 tablespoon salt
- 1 tablespoon honey
For the Quick Pickled Jalapeño
Step 1
Place jalapeño and garlic slices in a jar, combine the remaining ingredients in a small pot, bring to a boil over high heat, then pour over the jalapeños and garlic in the jar.
Step 2
Close jar, let cool to room temperature, then refrigerate until ready to use. These are best after at least a day, but can be used right away if needed.
To assemble
ingredients
- 1/2 avocado, cubed
- 1/4 red onion, thinly sliced
- Handful cilantro, leaves
- 1 lime, cut into wedges
To assemble
Step 1
Top crispy cornmeal cauliflower with some of the hot chili and all of the remaining garnishes. Serve warm with lime wedges and extra jalapeños.