Cauliflower Nachos With Black Bean & Vegetarian Chocolate Chili by fromthelandweliveon | Quick & Easy Recipe | The Feedfeed
Cauliflower Nachos With Black Bean & Vegetarian Chocolate Chili
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"Crispy + baked cornmeal crusted cauliflower topped with black bean + chocolate chilli, quick pickled jalapeños, and other goodies!"
-- @fromthelandweliveon
Recipe Intro From fromthelandweliveon

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Details

Serves or Makes: 4

Recipe

For the Cauliflower Nachos

  • 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

  • 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

Method

  • 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

  • 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

Method

  • 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

  • 1/ 2 avocado, cubed
  • 1/ 4 red onion, thinly sliced
  • Handful cilantro, leaves
  • 1 lime, cut into wedges

To assemble

Method

  • 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.