This lighter version of nachos avoids the fried corn chips in favour of roasted cauliflower.
3 tbsp olive oil
1 tsp salt
2 tbsp tomato sauce
2 tsp ground cumin
1 tsp sweet paprika
1 tsp oregano
¼ tsp ground cinnamon
1 very large head cauliflower (or 2 small)
1-2 cups grated cheese, to serve
lime wedges, to serve
2 tbsp pickled sliced jalapenos, to serve
2 tbsp sour cream, to serve
easy guacamole, to serve
Fresh tomato salsa
½ red onion, finely diced
2 roma tomatoes, finely diced
¼ tsp sugar
good pinch of salt
1 tbsp red wine vinegar
2 tbsp finely shredded coriander
1 tbsp olive oil
1. For the mince, heat a large saucepan over high heat and add 1 tablespoon of the olive oil. Add the mince and fry for about 5 minutes, until browned. Add the salt, tomato sauce, cumin, paprika, oregano, cinnamon and 1 cup of water and bring to a simmer. Simmer for about 20 minutes, covered, until the water is mostly evaporated but the mince is still moist.
2. For the fresh tomato salsa, combine all the ingredients in a non-reactive bowl and set aside for at least 10 minutes.
3. Heat your oven to 220C fan-forced (240C conventional) or as hot as it can go, preferably with the grill on, too. Break the cauliflower into large florets and drizzle with the remaining olive oil. Season with salt and arrange the separated florets on a large baking sheet. Roast for 20-25 minutes, until the cauliflower is well browned (even slightly blackened in parts) and tender. Remove the cauliflower from the baking sheet and place in a baking dish.
4. Turn your oven to its grill setting and top the cauliflower with half the mince (freeze the rest) and the cheese. Grill for 5 minutes, until the cheese is browned, then scatter with the salsa and jalapenos. Serve topped with scoops of guacamole and sour cream, and the lime wedges.
Serve with: Adam Liaw's easy guacamole