Cauliflower "Chorizo" Nachos

Cauliflower "Chorizo" Nachos 


  • 2 Cups Riced Cauliflower 
  • 2 Tbsp SALSAOLOGY Ancho Chile & Tamarind Sauce
  • 1 Tbsp Olive Oil
  • 1 Bag Tortilla Chips
  • 1 Tomato
  • 1 Avocado
  • 1 Can Black Beans, Drained & Rinsed
  • 1 Can Corn Kernels, Drained & Rinsed
  • 1/4 Cup Pickled Jalapeños 
  • 1/4 Cup Thinly Sliced Green Onion
  •  2 Tbsp Sour Cream
  • 2 Cups Mixed Shredded Cheese 
  • 1/4 Cup Chopped Cilantro


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a medium bowl, mix the riced cauliflower with the SALSAOLOGY Ancho Chile & Tamarind sauce. Drizzle olive oil on a medium skillet over medium high heat. Add in cauliflower and cook until it has browned and is fork-tender, about 5 to 8 minutes.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with cauliflower, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Top with tomato, green onion, jalapeños, avocado, cilantro and a drizzle of sour cream. Serve immediately and enjoy!


  • For vegan nachos, substitute sour cream and cheese for your favorite vegan alternatives!

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