Cauliflower and Black Bean “Nachos” with Creamy Avocado Dip - alive magazine

Name: Cauliflower and Black Bean “Nachos” with Creamy Avocado Dip - alive magazine
Ingredients: 1 head of cauliflower, cut into bite-sized pieces; 1 Tbsp (15 mL) extra-virgin olive oil; 1/2 tsp (2 mL) cumin; 1/4 tsp (1 mL) turmeric; 1/2 tsp (2 mL) granulated garlic; 2 Tbsp (30 mL) nutritional yeast; 1/2 tsp (2 mL) sea salt; 1/2 cup (125 mL) cooked or canned black beans (drained and rinsed); 1 small red bell pepper, diced; 1 cup (250 mL) cherry tomatoes, halved; 1 avocado, peeled and chopped; 1 garlic clove, peeled and finely minced; 1 cup (250 mL) cilantro, plus extra for top of finished nachos; 3 Tbsp (45 mL) water; 2 tsp (10 mL) lime juice; 3 Tbsp (45 mL) unflavoured, unsweetened almond milk; Sea salt, to taste

www.alive.com

A snack worthy of being called a meal, this delicious cauliflower combo will certainly satisfy your movie-night nacho craving! Not a fan of cilantro?

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