Servings: 4 calories: 320 fat: 19g Carbs: 22g Pro: 20g
Ingredients:
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.
Instructions:
- 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.
- Drizzle cauliflower with olive oil and then season with garlic powder, chili powder, cumin salt and pepper.
- Bake for 25mins.
- Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno and fresh cilantro.
- Bake again for 5-10mins
- Serve with special sauce, fresh avocado, lime wedges and pico de gallo!