Spiced Cauliflower Nachos



1 serving of Crap Free Tortillas

1 serving of Smoky Coconut "Bacon"

3/4 cup olives (I like these)

Italian Parsley



  • 1 large head of cauliflower, broken and cut into small pieces (about 1" round)
  • 3/4 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cardamom
  • pinch of salt and pepper



  • 1 cup cooked cannellini beans
  • 3 tablespoon tahini
  • 2 cloves of garlic
  • juice of one small lemon
  • 1 tablespoon maple syrup
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon mustard powder
  • pinch of salt





Pre-heat oven to 475.

Line a baking sheet with parchment paper.

Place the cut cauliflower in a large mixing bowl, pour broth over and toss well.

Add all the spices to a separate small bowl and whisk to incorporate. Sprinkle the spices over the cauliflower and  with your hands, toss well making sure the cauliflower is well coated. Transfer the cauliflower onto the parchment-lined pan, discarding the extra liquid.

Cover and bake  for 20 minutes. Uncover and bake for another 5 minutes.

Meanwhile, to a blender, add all the ingredients, and as the motor is running, drizzle in water to the desired thickness.

Place your chips on a platter, top with olives, smoky bacon, cauliflower, drizzle on the sauce and garnish with parsley.


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