Emily’s Cauliflower Kale Nachos

Directions

1. Cut the head of the cauliflower into small florets. Saute on medium heat with a little avocado oil for about 10 minutes. 

2. Shred the block of pepper jack cheese. I like to use a food processor but you could also use a handheld grater.

3. Remove the stems from the kale and cut into small ribbons. 

4. Preheat the oven to 375 degrees. On a baking tray, layer on the chips, shredded cheese, cauliflower florets, and kale. Bake for 20 minutes.

5. Drizzle the jalapeno botana sauce on top and garnish with jalapeño and avocado slices. Serve and enjoy!