The new Bond film has been pushed back again. Inevitable but annoying. Now we’ve worked our way through the whole Netflix series of Alice in Borderland (why are there so many Japanese shows about young people having to kill each other and what does it say about me that I seem to enjoy them all?), it’s thankfully coming up to Oscar season so maybe for once this year I will watch some of the nominees. Nachos are a great for a ‘movie night’ and replacing nachos with cauliflower means that you save calories on the nachos for extra toppings (or chocolate).
Serves 2 for dinner or 4 for a snack
- 1.5 cauliflower
- 1 tbsp oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp garlic paste
- 1 tsp onion powder
- 400g plum tomatoes
- 1/2 onion
- 10g coriander
- chillis (preferably jalapenos)
- 1 avocado
- 1 lime
- 50g cheese (or more depending on how indulgent you’re feeling) I used applewood smoked cheddar but a mature cheddar will work well.
- 4 rashers plant based bacon
1.) Preheat the oven to 200 degrees C
2.) Line a baking tray
3.) Break the cauliflower into florets and put in a bowl with the spices and a sprinkle of salt and the oil
4.) Rub the spices into the cauliflower with your hands
5.) When the oven is ready, bake for 25 minutes
6.) In the meantime, make the salsa. Chop up the plum tomatoes into the cauliflower bowl. Dice the onion finely and mix with the tomato.
7.) Halve the lime and squeeze in the juice from half and sprinkle in some salt. Chop up the coriander and mix in half of it with the tomatoes.
8.) Chop up some chilli – I used a fairly mild chilli and added a third to the salsa but add to taste. Have some left over for a garnish.
9.) For the guacamole, peel, de-stone and chop up the avocado. Mash it up in a bowl, add juice from half a lime and some salt. Add the rest of the coriander.
10.) Chop up the plant bacon and the cheese.
11.) Once the cauliflower is done, switch the oven to the grill setting, sprinkle over the cheese, bacon and some chilli and grill for 5 minutes until the cheese is melted.
12.) Serve the cauliflower with the salsa and guacamole.