Recipe Intro From feedfeed
This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
For the Cauliflower Nachos
1 small cauliflower head, or half a large one
2 large eggs
1 cup of fine cornmeal
1 tsp. salt
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:
2 Tbsp. ghee or butter
1 large onion, chopped
2 cloves of garlic, finely chopped
1-2 Tbsp. of your favorite chili powder
1 Tbsp. raw cacao powder
3 cups crushed or strained tomatoes
1 (15-oz.) can of black beans, drained and rinsed
Salt, coconut sugar, and cayenne pepper, to taste (I used 1 tsp., 2 tsp., and 1 tsp., respectively)
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.
Add tomato sauce and beans. Bring to a simmer, cover, reduce heat, and gently simmer for about 20 minutes.
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 Jalapeños:
2 cups of sliced jalapeño peppers
1 clove of garlic, thinly sliced
1/2 cup of water
1/2 cup of apple cider, or your choice of vinegar
1 Tbsp. salt
1 Tbsp. honey
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.
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 the nachos:
1/2 an avocado, cubed
1/4 of a red onion, thinly sliced
Handful of cilantro leaves
1 lime, cut into wedges
Top crispy cornmeal cauliflower with some of the hot chili and all of the remaining garnishes. Serve warm with lime wedges and extra jalapeños.