A couple years ago, I went to Petty Cash, a laid back Mexican-inspired restaurant in Hollywood, with my family around the holidays, and every time we go back, I devour an order of their kale cauliflower nachos. And every time, I say I am going to recreate the dish at home.
I finally did.
Of course, Mister BS has never been to Petty Cash, so he didn’t know the gloriousness of cauliflower and kale nachos. He’s been on board with all the cauliflower tacos we’ve made, but nachos?
When I said that’s what I was making, he asked if we would also be tearing off our shirt sleeves and shotgunning Coors Light in the yard.
Apparently, he thought they didn’t sound very classy?
He always gives me the side eye when I want to have “regular” nachos for dinner, as if it’s not an acceptable meal.
I think these finally changed his mind.
We’ve been getting purple, green, and orange cauliflower from the farmer’s market, and when its roasted, it becomes this melt in your mouth, sweet and savory treat. The kale crisps up perfectly, and the when you top it with the jalapeño crema, it’s like a flavor explosion.
The original from Petty Cash is an appetizer, and didn’t have any black beans, but I added them for some protein and so I could claim this was a complete meal and was definitely not junk food. (I mean, it has kale. How could it be junk food?)
Also, I think these cauliflower kale nachos are classy AF.
Cauliflower Kale Nachos
- 1/2 can black beans
- 6 oz shredded Monterey Jack cheese
- 1 bunch kale, de-stemmed and torn into bite size pieces
- 3 cups rainbow cauliflower, chopped into bite size pieces
- salt & pepper
- 1/4 c chopped cilantro
- 12 oz blue corn tortilla chips
- pickled jalapeño peppers or fresno chiles
- 4 seeded jalapeños
- 1 cup fresh cilantro
- 3/4 cup mayonnaise
- 1 garlic clove
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
Preheat oven to 425F. Toss cauliflower in olive oil, sprinkle with salt and pepper. Roast until golden brown and caramelized. Set aside.
Massage kale with lemon and salt, set aside.
Combine all crema ingredients, and blend in food processor until smooth.
Line baking sheet with parchment paper. Add a layer of chips. Top with black beans, roasted cauliflower, kale, cheese, and jalapeños. Bake for 12 minutes, until cheese is melted and kale is crispy.
Add crema and cilantro.
What’s your favorite nacho topping?