Emily’s Cauliflower Kale Nachos
Meet Emily Ruybal! (A.K.A. @sauceyrosie on Instagram). Emily is a private chef who creates fun, innovative, and simple recipes on digital platforms for more people to cook in their kitchens. She is also a member of our Culinary Creators familia! On a recent trip to our Siete HQ, she created a recipe for Cauliflower Kale Nachos using our Grain Free Lime Tortilla Chips and our Jalapeño Botana Sauce. This dish is cauli-flawless! (It’s a jala-peñ-YES from us!)
4.14 7 Ratings
Emily’s Cauliflower Kale Nachos
- dairy free •
- gluten free •
- grain free •
- vegan
Meet Emily Ruybal! (A.K.A. @sauceyrosie on Instagram). Emily is a private chef who creates fun, innovative, and simple recipes on digital platforms for more people to cook in their kitchens. She is also a member of our Culinary Creators familia! On a recent trip to our Siete HQ, she created a recipe for Cauliflower Kale Nachos using our Grain Free Lime Tortilla Chips and our Jalapeño Botana Sauce. This dish is cauli-flawless! (It’s a jala-peñ-YES from us!)
Directions
-
Step 1
Cut the head of the cauliflower into small florets. Saute on medium heat with a little avocado oil for about 10 minutes. -
Step 2
Shred the block of pepper jack cheese. I like to use a food processor but you could also use a handheld grater. -
Step 3
Remove the stems from the kale and cut into small ribbons. -
Step 4
Preheat the oven to 375 degrees. On a baking tray, layer on the chips, shredded cheese, cauliflower florets, and kale. Bake for 20 minutes. -
Step 5
Drizzle the jalapeno botana sauce on top and garnish with jalapeño and avocado slices. Serve and enjoy!
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