Serving size: 4- 5

Ingredients

1 head of cauliflower

3 tablespoon extra virgin olive oil, SKW infused EVOO preferred

1 packet taco seasoning, low sodium

1 pound ground chicken

1 teaspoon cumin

½ teaspoon paprika

¼ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup salsa

1 cup colby jack cheese

Your favorite nacho toppings. Mine are as follows:

Tomato, diced

Cilantro, chopped

Avocado, diced

Jalapeno, sliced

Sour cream

Sriracha 

Instructions:

1. Preheat oven to 450℉

2. Rinse cauliflower head and cut into florets. Slice the florets in half to make them as thin as possible. After slicing, your cauliflower should be thin and able to lay flat like a tortilla chip.

3. In a mixing bowl, add sliced cauliflower, 2 tablespoons of EVOO and all contents of taco seasoning packet; mix well until seasoning and oil have coated each piece of cauliflower.

4. Line a baking sheet with parchment paper or foil and place cauliflower on top in a layer. Bake in the oven for 20 minutes or until the cauliflower begins to brown and become crispy.

5. While the cauliflower is cooking, heat a skillet and add in 1 tablespoon of EVOO, followed by the ground chicken, cumin, paprika, garlic powder, salt, and pepper. Cook on medium heat for about ten minutes, stirring occasionally until the meat is browned; set aside.

6. Once the cauliflower has reached your desired crispness, remove from the oven and add a layer of ground chicken on top, followed by a layer of salsa, then cheese. 

7. Place the baking sheet back into the oven and cook for an additional 5 minutes until the cheese begins to bubble and turn golden brown.

8. Remove from oven and top with your favorite nacho toppings. Serve hot and enjoy!

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