Red Friday Recipes: BBQ Cauliflower Nachos



2 TB Hy-Vee vegetable oil

1 1/2 TB Kansas City BBQ Rub

1 (2-pound head, cauliflower)

1/2 cup Kansas City Style BBQ Sauce

1 (7 oz.) bag Hy-Vee Tortilla chips

1/2 LB Hy-Vee Smooth and Cheesy Loaf, cubed

1 (10oz.) Tomatoes and Green Chilies, drained

1 cup Hy-Vee shredded cheddar cheese

1/2 cup Hy-Vee pico de gallo

1 avocado, seeded, peeled, diced

1 lime (juice only, toss with avocado to prevent browning)

1/2 cup sour cream


– Remove leaves from cauliflower, core, and cut into small flourettes

– Toss cauliflower with vegetable oil, then bbq rub

– Place on parchment paper on a sheet pan

– Bake in preheated oven at 350 degrees for 10 minutes

– Drizzle with bbq sauce and continue to bake for 10 minutes, until tender

– In a microwavable bowl combine smooth cheese, cubed and tomato/chilies. Microwave for 2-3 minutes

– On a large pan/serving tray spread out chips, pour cheese tomato mixture on chips, add cooked cauliflower, top with shredded cheddar, pico de gallo and then the avocado



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