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    EPIC CAULIFLOWER NACHO PLATE

    SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 25 minutes

    My sister introduced me to the concept of using roasted cauliflower “chips” as a base for nacho toppings. Good call, Christina! This is tasty! I like pairing my nachos with an avocado sauce as a replacement for sour cream. If your keto diet does not include dairy, go hog wild with the avocado sauce, or try Avocado Lime Dressing (here) instead. If you can eat sour cream, feel free to use it.

    “CHIPS” AND MEAT TOPPING:

    1 tablespoon chili powder

    1 teaspoon ground cumin

    1 teaspoon onion powder

    ¾ teaspoon finely ground sea salt

    1 medium head cauliflower (about 1½ lbs/680 g), florets removed

    ¼ cup (60 ml) avocado oil, melted coconut oil, or melted ghee

    1 pound (455 g) ground pork

    AVOCADO SAUCE:

    1 medium Hass avocado, peeled and pitted (about 4 oz/110 g of flesh)

    2 cloves garlic

    2 green onions

    ¼ cup (52 g) mayonnaise

    1 tablespoon lime juice

    ¼ teaspoon ground black pepper

    1 small tomato, diced

    ¼ cup (15 g) fresh cilantro leaves, chopped

    1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    2. Place the seasonings for the “chips” in a small bowl and stir to combine.
    3. Using a sharp knife, thinly slice the cauliflower florets lengthwise through the stem, making sure that every piece has a bit of stem attached.
    4. Place the cauliflower chips on the lined baking sheet. Drizzle with the oil and sprinkle with 2 teaspoons of the seasoning mixture. Gently toss to coat, then lay the chips flat on the baking sheet. Roast for 20 minutes, until the chips are fork-tender and lightly golden on the corners.
    5. Place the ground pork in a large frying pan. Sprinkle with the remaining seasoning mixture and cook over medium heat until no longer pink, stirring occasionally to break up the meat, 5 to 7 minutes.
    6. Meanwhile, place all the ingredients for the avocado sauce in a blender or food processor and blend until smooth.
    7. To serve, place the roasted cauliflower chips on a large serving plate, then top with the seasoned meat, diced tomato, chopped cilantro, and avocado sauce.

    make it COCONUT-FREE:

    Do not use coconut oil.

    make it DAIRY-FREE:

    Do not use ghee.

    make it EGG-FREE:

    Use egg-free mayonnaise

    Per serving, made with avocado oil and homemade mayonnaise:

    calories: 488 | calories from fat: 296 | total fat: 32.9 g | saturated fat: 5.2 g | cholesterol: 88 mg

    sodium: 576 mg | carbs: 14 g | dietary fiber: 6.9 g | net carbs: 7.1 g | sugars: 4.7 g | protein: 34.1 g

    FAT : 61%
    CARBS : 11%
    PROTEIN : 28%