Loaded Kale Nachos
Prep time
Cook time
Total time
Serves: 6 servings
Loaded Kale Nachos
  • 6-7 cups of kale broken into small pieces
  • 1 tablespoon olive oil
  • Salt and pepper
Cauliflower Taco Meat
  • 1 head cauliflower, leaves and stem removed, roughly chopped into florets
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Dash of pepper
  • 1 ½ tablespoons balsamic vinegar
  • 1 teaspoon olive oil
Additional Toppings
  • 4 roma tomatoes, chopped
  • ¼ onion, chopped
  • 2 jalapeños, seeded, deveined, and chopped
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • ½ cup black beans
  • ¼ cup cashew nacho cheese
  1. Make the kale chips: Preheat oven to 300 degrees. Place kale pieces on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss the kale with your hands to coat in oil and seasoning. Bake for 20 minutes until crispy, but still green.
  2. Make the taco meat: While the kale is in the oven, prepare the cauliflower taco meat. Place the cauliflower pieces in a food processor. Process until the mixture resembles rice. You may need to do this in 2 or 3 batches. Place the processed cauliflower in a large bowl. Add the chili powder, cumin, salt, pepper, balsamic vinegar, and olive oil. Stir to combine. Spread the cauliflower out on a large, lined baking sheet. Increase the oven temp to 375 degrees. Bake in the oven for 20 minutes.
  3. Prepare the toppings: Combine the tomatoes, onion, jalapeños, cilantro, and lime juice in a bowl.
  4. Assemble: Spread the kale chips out on a large platter. Top with the cauliflower taco meat, cashew nacho cheese, and additional toppings. Dig in!
Recipe by Destination Delish at https://www.destinationdelish.com/loaded-kale-nachos/