Buffalo Cauliflower Nachos
Crisp tortilla chips are layered with roasted buffalo cauliflower, melted cheddar, scallions, celery, and a cool ranch drizzle for an easy vegetarian game-day snack.
Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 0.5 cup hot sauce
- 2 tablespoons unsalted butter
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 10 ounces tortilla chips
- 2 cups sharp cheddar cheese
- 2 stalks celery
- 4 stalks scallions
- 0.5 cup ranch dressing
Cooking instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. (about 5 min) — 425°F
- Cut the cauliflower into bite-size florets. Toss with the olive oil, garlic powder, and salt, then spread in a single layer on the baking sheet. (about 5 min) — 425°F
- Roast the cauliflower until browned at the edges and tender when pierced with a fork, about 20 minutes. (about 20 min) — 425°F
- Meanwhile, melt the butter in a small saucepan over low heat. Remove from the heat and stir in the hot sauce. (about 3 min) — Low
- Toss the roasted cauliflower with three-quarters of the buffalo sauce. Reduce the oven temperature to 400°F. (about 2 min) — 400°F
- Arrange the tortilla chips on a large oven-safe platter or baking sheet. Scatter the cheddar over the chips, then top with the buffalo cauliflower. (about 3 min) — 400°F
- Bake until the cheese is fully melted and bubbling, 5 to 7 minutes. Drizzle with the remaining buffalo sauce and ranch dressing, then finish with the sliced celery and scallions. Serve immediately. (about 7 min) — 400°F