Caulinachos with Hatch Chiles

This variation on a nacho is suitable for Everyone following a low carb lifestyle. I hate to say it since my twitter and instagram handle is @crazy4kale, but I think cauliflower is the “new kale”

Here I take this versatile vegetable and dress it up with a New Mexico flair using my beloved Hatch Chiles. If you didn’t know Hatch chiles are in season from August to September and Melissa’s Produce introduced this regional pepper to Southern California and the rest of the U.S. and we are forever grateful. Check the Melissa’s Produce site for a roasting near you…nothing like the real thing and  the experience of “the roast” *See below for a video of a hatch chile roast we attended in Long Beach.

CauliNachos with Hatch Chiles

2 Heads Cauliflower chopped (try to cut as many flat pieces as possible, no worries if you can’t)

3 Tbsp. Olive Oil

1/2 tsp kosher salt

1 tsp Melissa’s Hatch Chili powder

1/2 tsp. Cumin

1/2 tsp. chili powder

1 c. Shredded cheese of your choice

Chopped Roasted Hatch Chilies (to taste)

Toppings (your choice, anything goes)

Salsa

Guacamole or chopped avocado

Fresh or pickled Onions or jalapenos

Chipotle crema (greek yogurt with chopped chipotles, salt, pepper, lime juice)

Instructions:

Preheat oven to 425 degrees

Combine chopped cauliflower, salt, cumin and chili powders

Put on 2 baking trays do not crowd. Roast until tender, about 20-25 min.

Top with cheese and chopped Hatch Chiles.  Return to oven for 5 min. or until cheese is melted and bubbly. Garnish with your favorite toppings.