Buffalo Ranch Roasted Cauliflower Nachos

These Cauliflower Nachos have roasted cauliflower with ranch dressing, fresh corn, shredded chicken and a hearty drizzle of buffalo sauce.

I like to flavor up my dishes by adding a few simple, tasty ingredients that come together in unexpected ways. I also strive to eat healthy when I can (and cut down on those calories) but I’m a comfort food fanatic, too. Those things don’t always jive so well.

I’m addicted to my Parmesan Roasted Cauliflower which definitely fits the bill…but I can always find a way to take things one step further 🙂

For these easy cauliflower nachos, I roasted cauliflower then added some parmesan cheese.

You can stop there if you like…the parmesan roasted cauliflower bits are so good! I like to get my florets really small since they brown up much better, but you can do it however you prefer.

Next, I topped it with fresh corn off the cob (no need to cook it), shredded rotisserie chicken, a little buffalo wing sauce and another drizzle of ranch dressing. A sprinkling of chopped green onion and dinner is done!

I love that Cauliflower Nachos helps me get my family’s veggies in for the day but that it tastes like we’re spoiling ourselves. Although roasting the cauliflower does take about 40 minutes, using a rotisserie chicken makes this a quick, easy and healthy dinner (or an appetizer).

Don’t skip the fresh corn, either; we all agreed that the sweetness and crunch adds texture and flavor that’s necessary for this dish. Not that I’d stop you from making it without it!

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Buffalo Ranch Roasted Cauliflower Nachos

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Cauliflower Nachos are a healthier way to treat yourself. Perfect for dinner, a party appetizer or even a side dish. For keto, omit the corn.

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Ingredients

For the Ranch Roasted Cauliflower

• 1 head cauliflower, stem and leaves discarded, cut into small florets
• 1 tbsp extra-virgin olive oil
• 1/4 cup grated Parmesan

For the Nachos

• 2 fresh ears corn, kernels removed and cobs discarded
• shredded chicken, from one whole rotisserie chicken
• 1/2 cup buffalo wing sauce, plus extra for serving
• 1/4 cup ranch dressing
• 1/4 cup chopped green onions
• 1/4 cup crumbled blue cheese (optional)

Instructions

1. Preheat oven to 400F.
2. Toss cauliflower florets with oil. Place the cauliflower in a single layer on a large baking sheet lined with parchment paper. Place it in the oven and roast it for 20 minutes. Toss the cauliflower, then roast 20 minutes more or until well-browned (it's okay if some of the very small pieces get very brown; those little bits are the best part)!
3. Sprinkle on the parmesan cheese and roast for 5 minutes more.
4. Top the cauliflower with fresh corn kernels (no need to cook them) and shredded chicken. Drizzle with buffalo sauce, ranch dressing, and green onions. Sprinkle on the crumbled blue cheese, if using.
5. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 113mgSodium: 1405mgCarbohydrates: 19gNet Carbohydrates: 14gFiber: 5gSugar: 7gProtein: 37g

This data was provided and calculated by Nutritionix.

Try these Cauliflower recipes next:

• Buffalo Cauliflower Wings
• Cauliflower Steaks with Chimichurri
• Dehydrated Cauliflower Popcorn
• Garlic Herb Browned Butter Cauliflower
• Mashed Cauliflower
• Parmesan Roasted Cauliflower
• Roasted Cauliflower Soup

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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