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Cod & Cauli Nachos

Prep Time 15 minutes
Yield Serves 12 servings
Cod & Cauli Nachos


  • 4 (8 lbs.) Large Heads cauliflower, cut into florets
  • 1/4 Cup Vegetable Oil
  • 4 teaspoon Kosher salt
  • 2 teaspoon Ground Cumin
  • 2 teaspoon Paprika (Smoked)
  • 3 lb Paprika (Smoked)
  • 3 Cups Colby Cheese (grated)
  • Pico de Gallo
  • Mexican Crema
  • Black Olives (sliced)
  • Cilantro, chopped


1. Toss florets with oil, salt, cumin and paprika and roast on baking sheets until browned and crisp, 35-40 minutes. Divide into single serving dishes, top with 1 oz cheese and bake until melted. Top each with 4 oz. sriracha bites. Garnish each with pico de gallo, crema, black olives and chopped cilantro.



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