Cauliflower Kale Nachos

It’s football season which means nachos! Who doesn’t love a good nacho? These nachos are healthy and hit the damn spot! With roasted veggies, avocado, and a poblano sauce… you really can’t go wrong!

A big inspo for this dish comes from @pettycashla. If you live in the LA area and have not been… You’re doing it all wrong. These healthified nachos will leave you feeling happy and ready for another marg!

INGREDIENTS:
For the chips:
1 bag of tortilla chips - I use @sietefoods to keep it grain free
Pepper jack cheese
¾ cup of white cauliflower
¾ cup of purple
Kale
Sliced avocado

For the sauce:
3 poblano peppers
1 jalapeno
8 oz. of Mexican crema or sour cream
¼ cup cilantro
1 lime - juiced
½ white onion (sauté on the stove before making the sauce)

DIRECTIONS
1. Preheat the oven to 375
2. Throw the cauliflower in the air fryer for 25 minutes (or oven roast if you do not have an air fryer)
3. Layer the chips with pepper jack cheese. Once the cauliflower is finished roasting, place the cauliflower all across the chips. Add finely chopped kale all over the top as well
4. Bake the nachos for 20 minutes or until the cheese is melted and the kale is crispy

While the nachos are baking- it is time to make the sauce!

You will need to burn the poblano peppers over the stove and peel the skin off. (next slide… It gets a little messy fyi)

Once the peppers are peeled, throw them in the food processor with the mexican crema, chopped jalapeno, cilantro, and white onions. Make sure to cut off the tops of all peppers.
Pulse the ingredients in the food processor and juice the lime in the mix as you go. You will want this to turn out as a sauce consistency. (If you do not have the ability to make a sauce, a green salsa or guac is a fabulous replacement)

Once the nachos are finished, pour the sauce over the nachos, add some avocado and get ready to eat!

DIETARY INFO:

• This dish is gluten free if using the sietefood chips

• Vegan: omit the cheese and swap the crema for a green salsa