1 (2.5-pound) cauliflower, leaves removed with core remaining intact
2 tablespoons extra-virgin olive oil
2 teaspoons Chile-Lime Seasoning Blend (from Trader Joe’s), or Tajin
1 cup shredded chicken
1/2 cup sweet corn kernels, drained, rinsed and dried
1/2 cup black beans, drained, rinsed and dried
1/2 cup sliced black olives, drained and dried
1 1/2 cups shredded Mexican-style cheese blend
2 tablespoons canned fire-roasted, diced green chiles
1 tomato, seeded and diced
3 tablespoons crema
1 handful cilantro leaves and tender stems
Pico de gallo
Diced avocado or guacamole
Set oven rack in upper third, and preheat to 425 degrees.
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!)
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.
Evenly spread the toppings: chicken, corn, black beans, olives, cheese and chiles.
Return to the oven for 5 minutes to heat and melt the cheese.
Remove from the oven. Sprinkle with tomato. Drizzle crema all over. Top with cilantro.