3 tbsp. Grapeseed oil or Vegetable Oil
3/4 tsp. Chili Powder
3/4 tsp. Ground Cumin
3/4 tsp. Onion Powder
1/2 tsp. Kosher Salt
~2 cups Cauliflower Florets, cut into 1/4-inch-thick slices
1 Can Reduced-Sodium Black Beans, drained and rinsed
1 cup Cooked Turkey, cut into bite-size pieces
3/4 cup Shredded Mexican Cheese Blend
1 can Fire-Roasted Tomatoes, well-drained
1 small Shallot, minced
Chopped Fresh Cilantro
Toasted Pine Nuts
Preheat the oven to 400º F. Lightly coat a sheet tray with a little grapeseed or vegetable oil and set it aside.
Whisk together the seasonings with 3 tablespoons of grapeseed or vegetable oil and set aside.
Toss the sliced cauliflower in the seasoning and oil to coat, then spread the florets out in a single layer on the oiled sheet pan. Roast the cauliflower for 20 minutes or so, until it’s tender and beginning to brown.
When the cauliflower comes out of the oven, toss the beans and turkey pieces with the cauliflower and sprinkle the grated cheese over the top. Put the pan back in the oven to melt the cheese, about 5 minutes.
After the cheese is melted, you can top your Turkey Cauliflower Nachos with your favorite nacho toppings. I have a can of drained fire-roasted tomatoes, pickled jalapeños, minced shallot, toasted pine nuts, and fresh chopped cilantro.