Cauliflower Nachos 

Good Foods has launched a new line of plant-based dips called chip dips! The line extension features three dips that are made free of the Top 9 major allergens recognized by the FDA and are all inspired by classic potato chip flavors. The three flavors are Dill Pickle, Tangy BBQ and Nacho Cheeze – YUM! This delicious recipe from Leena Abed uses our Nacho Cheeze Chip Dip as a topper for cauliflower nachos. 


  • 2 lbs cauliflower florets
  • Olive oil spray or 2 tbsp olive oil 
  • 1 1/2 tbsp taco seasoning
  • Salt to taste
  • 1 can black beans, drained and rinsed
  • 1 jalapeño 
  • Good Foods Nacho Cheeze Chip Dip
  • Optional: 1/4 cup shredded cheese of choice (vegan or dairy)
  • 1 tomato, diced
  • 1 avocado, diced
  • 1/4 cup pickled onions
  • Fresh cilantro


  1. Preheat your oven to 425° F. Line a baking sheet with parchment paper.
  2. Chop your cauliflower in florets. Toss them with the taco seasoning, salt to taste, and olive oil. Spread them out evenly on your baking sheet and roast for 25 minutes.
  3. Remove cauliflower from the oven, top with the beans, cheese (optional: vegan or dairy) and jalapeño slices. If you chose to use cheese, pop back in the oven until the cheese is melted.
  4. Remove the pan from the oven and top with avocado, tomatoes, scallions, cilantro, pickled red onions and Good Foods Nacho Cheeze Chip Dip. Serve with a fork or chips of choice!
  5. Enjoy 🙂 

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