Servings: 4          calories: 320    fat: 19g    Carbs: 22g    Pro: 20g


For roasted cauliflower:

1 head cauliflower
2 T olive oil
1 T garlic powder
1 t chili powder
1 t cumin
Salt and pepper to taste

For the topping:

½ c cheddar cheese
1 lime, quartered
1 avocado, cubed
½ c rotisserie chicken
½ c pinto beans, canned
¼ c red onion, finley diced
¼ c pico do gallo
1 jalapeno, sliced
Fresh cilantro to taste

Special sauce:

½ c plain Greek yogurt
2 T hot sauce    OR

Avocado Lime crema sauce
1 medium avocado, ½ cup plain Greek yogurt and juice of 2 limes. Blend in blender.


  1. Preheat over to 4000F and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then slice into chip-like thin pieces. Place on pan.
  2. Drizzle cauliflower with olive oil and then season with garlic powder, chili powder, cumin salt and pepper.
  3. Bake for 25mins.
  4. Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno and fresh cilantro.
  5. Bake again for 5-10mins
  6. Serve with special sauce, fresh avocado, lime wedges and pico de gallo!