Cauliflower Nacho Taco Salad Food
CAULIFLOWER NACHO TACO SALAD
A great tasting salad to bring to a summer picnic or potluck table. For an extra kick, add 1 tablespoon taco seasoning and/or 1/2 cup grated cheddar or Kraft® Mexican-blend grated cheese. For a nice addition of color, substitute half the red pepper with yellow or orange pepper.
Provided by Ruth Cresswell Howes
Categories Cauliflower Salad
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Combine cauliflower, red pepper, and green onions in a large bowl.
- Pour coleslaw dressing and ranch dressing over the cauliflower mixture and stir until evenly mixed. Cover the bowl with plastic wrap and refrigerate until salad flavors combine, at least 30 minutes. Stir crushed chips into salad immediately before serving.
Nutrition Facts : Calories 553 calories, Carbohydrate 54.3 g, Cholesterol 14.1 mg, Fat 34.2 g, Fiber 6.2 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 792 mg, Sugar 10.7 g
CAULIFLOWER NACHO TACO SALAD
A great tasting salad to bring to a summer picnic or potluck table. For an extra kick, add 1 tablespoon taco seasoning and/or 1/2 cup grated cheddar or Kraft® Mexican-blend grated cheese. For a nice addition of color, substitute half the red pepper with yellow or orange pepper.
Provided by Ruth Cresswell Howes
Categories Cauliflower Salad
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Combine cauliflower, red pepper, and green onions in a large bowl.
- Pour coleslaw dressing and ranch dressing over the cauliflower mixture and stir until evenly mixed. Cover the bowl with plastic wrap and refrigerate until salad flavors combine, at least 30 minutes. Stir crushed chips into salad immediately before serving.
Nutrition Facts : Calories 553 calories, Carbohydrate 54.3 g, Cholesterol 14.1 mg, Fat 34.2 g, Fiber 6.2 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 792 mg, Sugar 10.7 g
CHEESY CAULIFLOWER NACHOS
This recipe is sponsored by Target. Roasted cauliflower florets stand in for tortilla chips in these delicious nachos and are just as satisfying while packing a nutritional punch. They're tossed with taco seasoning, then roasted to golden brown perfection and loaded with creamy refried beans, zesty salsa verde and more nacho toppings, including lots of melty cheese, of course.
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
- Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
- Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
- Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.
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