Cauliflower Nachos With Shredded Chicken


  • 1 (2.5-pound) cauliflower, leaves removed with core remaining intact
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chile-lime seasoning blend
  • 1 cup shredded chicken
  • Jalapeño, sliced, as preferred
  • Pico de gallo, as preferred
  • Diced avocado or guacamole, as preferred
  • Handful of cilantro leaves and tender stems
  • For the sweet potato vegan cheese sauce:
  • 1 cup sweet potatoes, peeled and diced
  • 1/4 cup carrots, peeled and diced
  • 1/4 cup onions, chopped
  • 1 cup vegetable broth from cooked vegetables
  • 1/2 cup raw cashews
  • 4 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Pinch of paprika
  • 1/2 pinch of cayenne pepper


  1. Prepare the cauliflower chips: Set oven rack in upper third, and preheat to 425 degrees.
  2. To cut the cauliflower: Cut the head of cauliflower crosswise into 1/2-inch-thick steaks. Trim excess stem and then cut the steaks into triangular tortilla chips. (There will be an accumulation of cauliflower bits that won’t work for these nachos, but don’t let them go to waste — save for a cauliflower soup or mash!)
  3. Put cauliflower “chips” onto a half sheet pan lined with aluminum foil. Drizzle with olive oil and sprinkle the chile-lime seasoning. With clean hands, gently toss until evenly coated and then arrange in a single, even layer. Roast for 20 minutes, until slightly golden, tender but still crunchy. Remove from the oven.
  4. Prepare the sweet potato vegan cheese sauce: Bring 3 cups of water to a boil in a medium pot. Place sweet potatoes, onions and carrots in the pot and cook until tender, about 15 minutes. The smaller the vegetables are diced, the faster they’ll cook.
  5. When the vegetables are tender, drain in a colander and set the vegetable broth aside. Add the cooked vegetables to a blender along with 1 cup of the reserved vegetable broth and the remaining ingredients. Blend until smooth.
  6. Assemble cauliflower nachos: Evenly spread cheese, chicken and jalapeños over the nachos and return to the oven for 5 minutes. Remove and top with remaining ingredients. Serve and enjoy!