Adam Liam is on a tear and these nachos are no different.
Lower calorie especially if you use less cheese, guacamole and turkey mince as your protein.
Either way, they are no compromise.
Even better than cauliflower rice – which is in itself not much of a compromise when you take into account you belt size – these nachos have it all.
Do them once, you’ll do them again.
Week time treat.
(Tip: pickle your own jalapeños which we did. Do a bunch of them and refrigerate in a jar. We have them in the fridge and have them with chilli and all sorts of things. A-mazing – look it up, a million recipes!)
I have adjusted this nacho recipe slightly.
3 tbsp olive oil
500gm (turkey) mince
1 tsp salt
2 tbsp ketchup
2 tsp ground cumin
1 tsp sweet paprika
1 tsp dry oregano
1/4 tsp ground cinnamon
1 very large head cauliflower (or 2 small)
1 – 2 cups (low fat) grated cheese
Fresh tomato salsa
1/2 red onion, finely diced
2 Roma tomatoes, finely diced
1/4 tsp sugar
Good pinch of salt
1 tbsp red wine vinegar
2 tbsp finely shredded coriander
1 tbsp olive oil
2 tbsp pickled, sliced jalapeños to serve
2 tbsp sour cream
- Heat your oven to 220c. Break the cauliflower into (large-ish) florets and drizzle with 3 tbsp of olive oil. Season with salt and arrange on a larger baking sheet. Roast for 25 mins until well browned (evening blackening) and tender. Transfer to an oiled baking dish.
- At the same time, for the mince, heat a large saucepan over a high-heat and add 1 tbsp of the olive oil. Add and mince and fry until browned. Add the salt, ketchup, cumin, paprika, oregano, cinnamon, and 1 cup of hot water and bring to a simmer. Simmer until the water is evaporated but the mince is still moist.
- For the salsa, combine all the ingredients and set aside.
- Turn your oven to grill and top the cauliflower in the baking dish with the mince and then the cheese. Grill for 5 minutes until the cheese is browned.
- Serve with the salsa, Jalapeños, guacamole, sour cream and lime wedges.