Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper; set aside. Combine oil and barbecue rub.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Vegetarian BBQ nachos packed with cheese, tortilla chips, and veggies. Yes, we're talking about cauliflower!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee vegetable oil | ||
| 1 ½ tbsp. Kansas City barbecue rub | ||
| 1 (2-lbs.) head cauliflower | ||
| ½ c. Kansas City barbecue sauce | ||
| ½ lbs. Hy-Vee Smooth and Cheesy loaf, cubed | ||
| 1 (10-oz.) can Hy-Vee diced tomatoes and green chiles, drained | ||
| 1 (7-oz.) bag Hy-Vee tortilla chips | ||
| 1 c. Hy-Vee finely shredded sharp Cheddar cheese | ||
| ⅓ c. Hy-Vee pico de gallo | ||
| 1 avocado, seeded, peeled, and chopped | ||
| ¼ c. Hy-Vee sour cream |
Things To Grab
- Rimmed baking pan
- Parchment paper
- Microwave-safe bowl
Directions
Remove leaves and core from cauliflower head. Cut larger florets into smaller pieces. Toss florets with rub mixture until coated. Spread in prepared pan. Bake 10 minutes. Drizzle with barbecue sauce; stir until coated. Bake 10 to 15 minutes more or until florets are tender; set aside.
Meanwhile, microwave cubed cheese and tomatoes in microwave-safe bowl. On HIGH 2 minutes or until melted and smooth. To serve, spread tortilla chips on a large pan or platter. Pour cheese mixture on chips, then add cauliflower. Top with shredded cheese, pico de gallo, and avocado. Drizzle with sour cream.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 40mg
- Sodium: 1060mg
- Total Carbohydrates: 52g
- Protein: 15g
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 20%