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Mexican style cauli nachos

Mexican style cauli nachos


Homemade wholemeal tortilla chips are topped with roasted veg in this easy vegan recipe.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1463kj 349kcal
  • Fat
    Low 19%
  • Saturates
    Low 15%
  • Sugar
    Low 14%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 42g


  • 1 Co-op British cauliflower, broken into small florets
  • 3 peppers (red, orange and yellow), sliced
  • 1 red onion, cut into wedges
  • ½ tsp each chilli powder, paprika, garlic powder and cumin
  • ¼ tsp dried oregano
  • 2 tbsp Co-op olive oil
  • 100g dairy free yogurt alternative
  • Juice of 1 lime
  • 2 tbsp chopped coriander leaves
  • 4 wholemeal tortilla wraps, cut into triangles


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Put the cauliflower, peppers and onion on a large baking sheet and sprinkle over the spices and oregano. Drizzle with half the oil, toss well, then roast for 30-35 mins until the veg is soft with crisp edges.
  2. Meanwhile, make a sauce by mixing the yogurt alternative, lime, coriander and seasoning in a bowl.
  3. For the nachos, brush the tortilla triangles with the remaining oil, put on a lined tray and bake for the last 10-12 mins of the veg cooking time, until golden and crisp. Serve with the veg and the sauce.

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