Cauliflower Nachos? YES, please!! Oh how I love weekend party food and this is definitely one of my favorites! I always try to keep tortilla chips of some kind on hand because nacho recipes are kind of my go-to for family movie watching or game time, but this particular recipes takes things to the next level, so I’ve been keeping these blue tortilla chips and other favorite nacho toppings on hand lately as well. These have become a Friday night favorite around here!

You can of course make this Cauliflower Nachos recipe during the week but let me tell you, for whatever reason, it’s even better when enjoyed during the slow roll of a weekend. Which also happens to be my favorite time for easy recipes, so appetizers and snacks like this with simple ingredients definitely stay at the top of my list.

Cauliflower Nachos Recipe

You can customize this recipe to your liking but as I mentioned above, I would say that blue corn chips are a must, they are what makes this recipe perfect. The combination of flavors in this recipe give it a very unique flavor that is out of this world! You can of course add other favorite toppings (black beans, jalapeño pepper, refried beans, ground meat, fresh salsa, pinto beans, fresh cilantro, etc) however the first time you make these Buffalo Cauliflower Nachos I highly recommend using my exact recipe and then you can change things up from there.

I should also add that the one thing that this recipe can’t have enough of is onions – so if you love onions like I do, you might consider adding in extra. Other than that, this one is a pretty easy nacho recipe that makes a delicious dish that I promise you will become a new favorite. Sometimes I make this dish for Taco Tuesday night, but I wouldn’t really call this Mexican food, unless you were to add more toppings.

Ingredients for Cauliflower Nachos

1 small head of cauliflower, cut into smaller florets
about ½ of a red onion, cut into long pieces
½ cup bbq sauce (divided)
sharp cheddar cheese
2 teaspoons olive oil (divided)
blue corn chips
dash of salt
micro greens

How to make Cauliflower Nachos

Another great thing about this recipe is that it comes together really quickly, so it’s one that doesn’t take a lot of thought. I typically set this out while I’m working on meals and it never lasts very long. 

Preheat oven to 415 degrees.

Add a bit of oil to a small skillet for and start to cook the onions. When they are starting the brown, add a couple tablespoons of the bbq sauce to the skillet, turn down the heat, stir well and let the onions caramelize.

Grease a large baking tray with the rest of the oil. Spread the cauliflower florets out in a single layer onto the sheet pan and sprinkle with a little salt.

Roast for about 20 to 35 minutes. The amount of time needed will depend on the size of the pieces and how browned you would like them to be. Stir them occasionally to prevent burning.

When the cauliflower is done cooking, stir in more of the bbq sauce until it is all lightly coated.
Spread the corn chips over the tray that you roasted the cauliflower on. Toss on the bbq cauliflower and glazed onions. Sprinkle the sharp cheddar on top and then broil until melted.

Give everything a few minutes to cool before plating and dusting with the micro greens. (My hubby will argue that this last step is optional, lol!!) 

Depending on the size of your gathering, you might consider doubling this recipe. As I mentioned above, it goes quick and it’s one of those appetizers that leaves you wanting more. 

Additional tips for making Cauliflower Nachos:

Sea salt is amazing on these cauliflower nachos!

If you don’t have olive oil, you can also use avocado oil

My boys love to top their Cauliflower Nachos with hot sauce and lime juice

You can put down parchment paper for easier cleanup

I use at least one whole head of cauliflower (especially if they are small florets) but often I double this recipe because it never lasts long!

This easy nacho recipe has so much flavor that I really don’t add any spices, however you can add onion powder and/or garlic powder if you like.

While I wouldn’t exactly call these healthy nachos , I do say that they are “healthier nachos” because they are far less loaded up with all the goodies than my normal sky high homemade nachos recipe. So as I mentioned, try this simple version and then next time add items as you see fit.

I bet you’ll find that you like the simple version best.

If you are looking for a great companion appetizer recipe to go along with these Cauliflower Nachos, consider my Hot Spinach and Artichoke Dip recipe, it’s another of our favorites that we just can’t get enough of! 

Here are a few of our other favorite appetizer recipes: 

Holiday Party Appetizers
Thanksgiving Appetizer Recipes
Caprese Mushroom Recipe
Sweet Corn Salsa Recipe

Cauliflower Nachos Recipe

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Super easy and the perfect party appetizer, this Cauliflower Nachos recipe will be your new favorite for tailgates or family gatherings. Simple to make and the perfect finger food, this is the best nacho recipe we've made!

Ingredients

• 1 small head of cauliflower, cut into smaller florets
• about ½ of a red onion, cut into long pieces
• ½ cup bbq sauce (divided)
• sharp cheddar cheese
• 2 teaspoons olive oil (divided)
• blue corn chips
• dash of salt
• micro greens

Instructions

Heat your oven to 415 degrees.
Add a bit of oil to a small skillet for and start to cook the onions. When they are starting the brown, add a couple tablespoons of the bbq sauce to the skillet, turn down the heat, stir well and let the onions caramelize.
Grease a large baking tray with the rest of the oil and then spread the cauliflower florets out, sprinkle with a little salt.
Roast for about 20 to 35 minutes. The amount of time needed will depend on the size of the pieces and how browned you would like them to be. Stir them occasionally to prevent burning.
When the cauliflower is done cooking, stir in more of the bbq sauce until it is all lightly coated.
Spread the corn chips over the tray that you roasted the cauliflower on. Toss on the bbq cauliflower and glazed onions. Sprinkle the sharp cheddar on top and then broil until melted.
Give everything a few minutes to cool before plating and dusting with the micro greens.