Who needs tortilla chips when you have cauliflower? A huge shout-out to my sister, Christina, for this brilliant idea! We’re swapping out the carbs for tender, roasted cauliflower ‘chips’ loaded with perfectly seasoned pork and all your favorite nacho fixings. To keep things creamy and delicious (without the dairy!), I’ve paired this with a zesty avocado sauce that’s a fantastic stand-in for sour cream. Whether you’re strictly keto, dairy-free, or just looking for a healthier way to crush that nacho craving, this recipe is a total game-changer.
SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 25 minutes
Ingredients
• For the Cauliflower ‘Chips’ & Pork
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• ¾ tsp finely ground sea salt
• 1 medium head cauliflower, about 1.5 lbs / 680 g, florets removed
• ¼ cup / 60 ml avocado oil, melted coconut oil, or melted ghee
• 1 lb / 455 g ground pork
• For the Creamy Avocado Sauce & Toppings
• 1 medium Hass avocado, about 4 oz / 110 g flesh, peeled and pitted
• 2 cloves garlic
• 2 green onions
• ¼ cup / 52 g mayonnaise
• 1 tbsp lime juice
• ¼ tsp ground black pepper
• 1 small tomato, diced
• ¼ cup / 15 g fresh cilantro leaves, chopped
Instructions
1. Prepare the oven and spice mix. Preheat your oven to 400°F / 205°C. Line a large, rimmed baking sheet with parchment paper. In a small bowl, stir together the chili powder, cumin, onion powder, and salt.
2. Slice and season the cauliflower. Using a sharp knife, thinly slice the cauliflower florets lengthwise, ensuring each ‘chip’ has a piece of the stem to hold it together. Place the cauliflower on the prepared baking sheet, drizzle with oil, and sprinkle with 2 teaspoons of the spice mixture. Toss gently to coat, then arrange in a single, even layer.
3. Roast the cauliflower. Roast for 20 minutes, or until the ‘chips’ are fork-tender and the edges are golden brown and slightly crispy.
4. Cook the pork. While the cauliflower roasts, place the ground pork in a large skillet over medium heat. Sprinkle with the remaining spice mixture and cook for 5-7 minutes, breaking up the meat with a spoon, until it’s no longer pink.
5. Blend the avocado sauce. Combine all for the avocado sauce (avocado, garlic, green onions, mayonnaise, lime juice, and black pepper) in a blender or food processor. Blend until completely smooth and creamy.
6. Assemble and serve. Arrange the roasted cauliflower chips on a large platter. Top with the seasoned ground pork, diced tomato, chopped cilantro, and a generous drizzle of the avocado sauce. Serve immediately.
Nutritional Information
• Per serving, made with avocado oil and homemade mayonnaise
• Calories: 488 | Total Fat: 32.9 g | Saturated Fat: 5.2 g | Cholesterol: 88 mg | Sodium: 576 mg | Total Carbs: 14 g | Dietary Fiber: 6.9 g | Net Carbs: 7.1 g | Sugars: 4.7 g | Protein: 34.1 g
• Macros: Fat: 61% | Carbs: 11% | Protein: 28%
Pro Tips
• For crispier ‘chips’, ensure the cauliflower is in a single layer on the baking sheet without overcrowding. Use two sheets if necessary.
• Slice the cauliflower florets through the stem to create flat, stable ‘chip’ shapes that hold toppings well.
• To make this recipe dairy-free, use avocado oil or coconut oil instead of ghee. For an egg-free version, use an egg-free mayonnaise.
• Feel free to customize your toppings! Sliced jalapeños, black olives, or a sprinkle of cotija cheese (if not dairy-free) are all excellent additions.
FAQ
Q: Is this cauliflower nacho recipe keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly. With only 7.1g of net carbs per serving, it’s an excellent low-carb alternative to traditional nachos.
Q: How do I make the cauliflower chips extra crispy
A: The key to crispy cauliflower ‘chips’ is to avoid overcrowding the baking sheet. Make sure the cauliflower slices are in a single, even layer. If necessary, use two baking sheets to ensure they roast properly and don’t steam.
Q: Can I use a different protein instead of ground pork
A: Absolutely! This recipe is very versatile. You can easily substitute the ground pork with ground beef, turkey, or chicken. For a vegetarian option, consider using black beans or a plant-based crumble.
Q: How should I store leftovers
A: For the best results, store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the roasted cauliflower, cooked pork, and avocado sauce in their own containers. Reheat the cauliflower and pork in the oven or air fryer before assembling again.
