Cauliflower Rice Nachos

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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (660.6 g)
  • Calories 1120.5
  • Total Fat - 43.4 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 122.6 mg
  • Sodium - 551 mg
  • Total Carbohydrate - 116.2 g
  • Dietary Fiber - 35.8 g
  • Sugars - 12.1 g
  • Protein - 72.9 g
  • Calcium - 530.4 mg
  • Iron - 16.1 mg
  • Vitamin C - 93.4 mg
  • Thiamin - 0.8 mg

Step 1

Place cauliflower in a food processor and process until finely chopped and then place in a microwave-safe bowl and cover with plastic wrap and microwave on high (100%) for 3 minutes or until cauliflower soften slightly.

Step 2

Heat 2 tablespoons oil in a big frying pan over medium heat and add cauliflower and cook, stirring occasionally, for 5 minutes and then add kidney beans and 1/2 the green onion and cook, for further 4 to 5 minutes or until cauliflower is light golden and then transfer to a heatproof bowl and cover to keep warm.

Step 3

Increase heat to medium-high and add remaining oil to the pan and add brown onion and cook, stirring for 5 minutes or until softened and then add garlic, ground coriander, cumin, chilli powder and paprika and cook for 1 minute or until fragrant and then add mince and cook, breaking up lumps with a wooden spoon, for 5 to 6 minutes or until browned.

Step 4

Add toimatoes, and reduce heat t low and simmer for 10 minutes or until mixture has thickened.

Step 5

Preheat grill/broiler on medium high and arrange corn chips in a flameproof serving dish and sprinkle with 1/2 of mince mixture and top with cauliflower mixture, then remaining mince mixture and sprinkle with the remaining cheese and grill/broil for 2 to 3 minutes or until cheese is melted.

Step 6

Dollop with yoghurt and sprinkle with tomato, coriander leaves and remaining green onion and serve immediately.

Tips & Variations

No special items needed.