Smashed Cauliflower Nachos
Prep: 15 minutes • Bake: 25 minutes
Makes: 6 (13 cup) servings
2 small heads cauliflower, cut into florets (about 6 cups)
1 tablespoon Weis Quality Pure Olive Oil
1/2 teaspoon Weis Quality Salt
1/4 teaspoon Weis Quality Ground Black Pepper
1-1/2 cups shredded Weis2Go Rotisserie Chicken Breast Meat
1 cup shredded Weis Quality Reduced Fat Monterey Jack Cheese
1/2 cup drained and rinsed Weis Quality No Salt Added Black Beans
1/3 cup thawed frozen Weis Quality Super Sweet Corn
1/3cup thinly sliced red onion
1 ripe Avocado From Mexico, peeled, pitted and thinly sliced
1 jalapeño, thinly sliced
1 Roma tomato, chopped
1/3 cup Weis Quality Nonfat Plain Greek Yogurt
1/4cup thinly sliced radishes
1.Preheat oven to 450°; spray a rimmed baking sheet with cooking spray. Heat a large saucepan of salted water to a boil over high heat; add cauliflower and cook 5 minutes. Drain cauliflower; spread on prepared pan.
2.With bottom of a glass or potato masher, smash cauliflower florets; drizzle with oil and sprinkle with salt and pepper. Roast cauliflower 20 minutes, turning pan once.
3.Top cauliflower with chicken, cheese, beans, corn and onion; bake 5 minutes or until golden brown and cheese melts.
4.Serve nachos topped with avocado, jalapeño, tomato, yogurt and radishes. Makes about 8 cups.
Approximate nutritional values per serving:
238 Calories, 13g Fat (4g Saturated), 42mg Cholesterol,
435mg Sodium, 15g Carbohydrates, 6g Fiber, 4g Sugars, 19g Protein