1 head of Purple Cauliflower
Avocado oil, as needed
2 blocks of Pepper Jack Cheese (or dairy-free cheese)
1 bunch of Dino or Lacinato kale
1 bag Siete Lime Tortilla Chips
Siete Jalapeno Botana Sauce, as needed
1 Jalapeno, sliced
1 Avocado, sliced
30 minutes
4
Rated 4.0 stars by 6 users
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!)
1 head of Purple Cauliflower
Avocado oil, as needed
2 blocks of Pepper Jack Cheese (or dairy-free cheese)
1 bunch of Dino or Lacinato kale
1 bag Siete Lime Tortilla Chips
Siete Jalapeno Botana Sauce, as needed
1 Jalapeno, sliced
1 Avocado, sliced
1 head of Purple Cauliflower
Avocado oil, as needed
2 blocks of Pepper Jack Cheese (or dairy-free cheese)
1 bunch of Dino or Lacinato kale
1 bag Siete Lime Tortilla Chips
Siete Jalapeno Botana Sauce, as needed
1 Jalapeno, sliced
1 Avocado, sliced
Cut the head of the cauliflower into small florets. Saute on medium heat with a little avocado oil for about 10 minutes.
Shred the block of pepper jack cheese. I like to use a food processor but you could also use a handheld grater.
Remove the stems from the kale and cut into small ribbons.
Preheat the oven to 375 degrees. On a baking tray, layer on the chips, shredded cheese, cauliflower florets, and kale. Bake for 20 minutes.
Drizzle the jalapeno botana sauce on top and garnish with jalapeño and avocado slices. Serve and enjoy!
Leave a comment
Comments will be approved before showing up.