Healthier cauliflower nachos
The whole family will love this fresh veggie take on nachos. Watch Fresh Ideas magazine’s Food Director, Tamara Graffen, as she shows you how to make her impressive, nutritionally approved cauliflower nachos recipe. This colourful, easy dinner is full of your favourite Mexican flavours and perfect to whip up on weeknights.
Find the recipe here:
How to make healthier cauliflower:
Step 1: Toss cauliflower in sauce and oil, then bake 0:48
Step 2: Make salsa 1:44
Step 3: Remove cauliflower from oven, then add corn chips, beans and cheese 2:31
Step 4: Grill nachos for 2 minutes 3:06
Step 5: Remove from oven, then add yoghurt, salsa and avocado 3:16
Tip: Keep the cauliflower leaves in the dish, they crisp up beautifully in the oven.
Need more nachos? Give one of these recipes a try:
Black bean nachos:
Healthier turkey nachos:
Vegetarian nachos:
Easy bean nachos:
Or, find more healthier, easier dinners here:
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Elise's Eats - Ep 113: Vegetarian Nacho Bake
Hi, welcome to Elise's Eats!
NACHOOOOOOS!!!!!!! Nachos are delicious, and if anyone says vegetarian food can't be delicious, they are WRONG. This is a great alternative to meat nachos, using red kidney beans and black beans instead of beef mince. Beans are a good source of protein and fibre, and they will also keep you feeling full! We use plain salted tortilla crisps/chips here, but if you want to be a little cheeky you could use cheese flavoured (e.g. doritos), but not every time! This recipe can also be vegan, if you use vegan cheese! (or no cheese at all, but why would you do that... :P)
Check out our step by step Instructable here: *coming soon*
We upload weekly episodes illustrating to you how to make easy and delicious food!
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Producer, Host & Head Chef: Elise Ecker
Director, Cinematographer & Editor: Flavia Lane Fry
Music by:
Epidemic Sound
Garageband
Chili Nachos
CHILI
1-1.5 pound ground meat - turkey, chicken or beef (or half and half)
1 1/2 onion, chopped
2-3 cloves garlic
2 Tablespoons oil
1 large can crushed tomatoes
1 small can diced or crushed tomatoes
1 can kidney beans, drained ( I often add another can of smaller beans - white beans, black beans etc)
1 teaspoon oregano
at least 1-2 Tablespoon chili powder (I sometimes add up to 1/4-1/3 cup)
at least 1 Tablespoon cumin
1/3 cup Brown Sugar
some red pepper flakes - depends on how spicy you want it
some pepper
(With the spices, it is to taste-after it simmers for about an hour, the flavors become more intense. Try it and add more. I often add more chili powder, for sure.)
Saute onion in oil until it begins to get clear. Add garlic and sauté for about a minute. Then add meat and brown. Once the meat is brown, add remaining ingredients. stir well and turn to low to simmer. Taste after about a 1/2 hour to test the spice-add as you need to. Simmer 20-30 minutes longer, if you have the time. If you make a double batch, it freezes great! Eat with rice or like me corn chips to make delicious chili nachos!
Music:
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Chicken & Black Bean Nacho Cheese Copper Chef Induction Gameday snack Breville smart oven air
Chicken & Black Bean Nacho
My pressure cooker group
30 Minute Broccoli Cheddar Soup (Better than Panera!)
???? Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ????????
✅ Full Recipe + Macros Here:
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► Dutch Oven:
► Vegetable Stock:
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Ingredients
4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.
Music
Spiral by KV
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Black Bean Nachos using Saladmaster Electric Skillet
Easy way to prepare meal using Saladmaster Electric Skillet