Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a large bowl, combine oil and spices. Add cauliflower; gently toss to coat. Arrange cauliflower on the prepared baking sheet; bake for 18 to 20 minutes until tender and starting to brown.

Melt butter in a pot over medium heat; whisk in the arrowroot starch. Continue whisking until smooth and thick. Pour in milk; bring the sauce to a boil, whisking occasionally. Once the sauce has thickened, add cheese, whisking until cheese has melted. If using vegan cheese, melt according to package directions.
Add salt to taste (see note), keep pot over low heat until using; whisk before pouring.

In a bowl, combine all pico de gallo ingredients; season with salt to taste.

In a small pan, stir together vinegar, salt, water, and sweetener. Cook over medium-high heat until the mixture reaches a simmer.
Place onion slices into a 16-ounce Mason jar. Pour hot vinegar mixture over the slices. Screw on the lid; shake briefly to coat onion slices with the mixture.
Marinate onions for at least 30 minutes before serving. Serve immediately or store in an airtight container in the fridge for up to two weeks.

Top cauliflower with desired amount of warm cheese sauce, pico de gallo, avocado, black beans, cilantro leaves, pickled red onions, and dollops of sour cream or vegan sour cream.

Notes:
Frozen cauliflower, defrosted, can be used, but the texture will be different, and they will not need to be sliced further.

Notes:
Cheddar is already salty so you might wish to omit the salt.

Description:
Reproduced from More Food You Love by Rorie Weisberg and Sara Goldstein, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Cauliflower Nachos

Name: Cauliflower Nachos
Cook time: 1 h
Total time: 1 h
Yield: 3-6
Ingredients: 2 tablespoons Tuscanini Olive Oil; 1/2 teaspoon chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin, such as Pereg; 5 cups fresh cauliflower florets, cut into 1/2-inch slices (or Beleaves Frozen Cauliflower; see note); 2 tablespoons butter; 1 tablespoon arrowroot starch; 1 cup whole milk; 1 and 1/2 cups shredded cheddar cheese; 1/2 teaspoon salt (see note); 1 plum tomato, diced; 1 small red onion, diced; 1 jalapeño pepper, diced; 1/3 cup cilantro or parsley, chopped; juice of 1 lime; sea salt, to taste; 1 large red onion, peeled and very thinly sliced; 3/4 cup Tuscanini Apple Cider Vinegar; 1/4 cup water; 1 teaspoon Tuscanini Fine Sea Salt; 1 to 2 tablespoons Gefen Maple Syrup or honey; black beans or black olives; avocado cubes; fresh cilantro leaves; sour cream or vegan sour cream; pickled red onions (recipe follows); pico de gallo (recipe follows)

Rorie Weisberg

ArtScroll

Recipe Description:

Nachos are a national fun food favorite. Everybody loves their signature interplay of spice, crunch, and warm gooeyness. Well, here’s a way to enjoy all that and more — with fresh-from-nature, good-for-you ingredients that deliver a host of fiber and nutrients. Enjoy them the way you like them best: dairy or pareve, with simple toppings, or the full-blown gourmet version. It’s all here for the picking. Happy partying!

Ingredients

Cauliflower

2 tablespoons Tuscanini Olive Oil
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin, such as Pereg
5 cups fresh cauliflower florets, cut into 1/2-inch slices (or Beleaves Frozen Cauliflower; see note)

Cheese Sauce

2 tablespoons butter
1 tablespoon arrowroot starch
1 cup whole milk
1 and 1/2 cups shredded cheddar cheese
1/2 teaspoon salt (see note)

Pico de Gallo

1 plum tomato, diced
1 small red onion, diced
1 jalapeño pepper, diced
1/3 cup cilantro or parsley, chopped
juice of 1 lime
sea salt, to taste

Pickled Red Onion

1 large red onion, peeled and very thinly sliced
3/4 cup Tuscanini Apple Cider Vinegar
1/4 cup water
1 teaspoon Tuscanini Fine Sea Salt
1 to 2 tablespoons Gefen Maple Syrup or honey

Toppings

black beans or black olives
avocado cubes
fresh cilantro leaves
sour cream or vegan sour cream
pickled red onions (recipe follows)
pico de gallo (recipe follows)

Directions

Step 1 - For the Cauliflower

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a large bowl, combine oil and spices. Add cauliflower; gently toss to coat. Arrange cauliflower on the prepared baking sheet; bake for 18 to 20 minutes until tender and starting to brown.

Step 2 - For the Cheese Sauce

Melt butter in a pot over medium heat; whisk in the arrowroot starch. Continue whisking until smooth and thick. Pour in milk; bring the sauce to a boil, whisking occasionally. Once the sauce has thickened, add cheese, whisking until cheese has melted. If using vegan cheese, melt according to package directions.
Add salt to taste (see note), keep pot over low heat until using; whisk before pouring.

Step 3 - For the Pico de Gallo

In a bowl, combine all pico de gallo ingredients; season with salt to taste.

Step 4 - For the Pickled Red Onion

In a small pan, stir together vinegar, salt, water, and sweetener. Cook over medium-high heat until the mixture reaches a simmer.
Place onion slices into a 16-ounce Mason jar. Pour hot vinegar mixture over the slices. Screw on the lid; shake briefly to coat onion slices with the mixture.
Marinate onions for at least 30 minutes before serving. Serve immediately or store in an airtight container in the fridge for up to two weeks.

Step 5 - Assembly

Top cauliflower with desired amount of warm cheese sauce, pico de gallo, avocado, black beans, cilantro leaves, pickled red onions, and dollops of sour cream or vegan sour cream.

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Cauliflower Nachos

Directions

For the Cauliflower

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For the Pico de Gallo

For the Pickled Red Onion

Assembly

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