Greek Cauliflower Nachos

This is a recipe I truly made up by roasting cauliflower slices in the oven for a side dish and saw how plain they were, and thought, "I should put something on this." So I experimented (my poor family) about a half dozen times and came up with this. This is not exactly my healthiest recipe, but it ain't bad. Just so you know, I will be posting a photo with this recipe as soon as I remember to take one next time (maybe Monday). I'm always so hungry when I make these, that I forget and start chowing down and remember about the photo I was supposed to take after about 5 bites or so. Also, I will soon be teaching myself to add a 'print' button to my recipe pages, so that you all can print these recipes if you so desire. I'm still really s-l-o-w tech-wise, but I wanted to shoot this recipe out to you, because it's so damn delish! 

I large or 2 small head cauliflower

Olive oil

Sea salt

3 roasted red peppers (from a jar) sliced thinly in strips

½ cup greek olives, pitted

1 cup marinated artichoke hearts, chopped

3 scallions, thinly sliced

½ cup feta cheese

1 tablespoon sun-dried tomato flakes or pieces

1 recipe (below) harissa nacho cheese


Preheat oven to 450 degrees. Separate the cauliflower into florets, being careful not to break them apart. Cut each floret into ⅛” thick slices. Lay the slices on a baking sheet, drizzle with olive oil and season with salt. Roast for 30 minutes.


While cauliflower is roasting, make nacho cheese sauce:

1 tablespoon  grass-fed butter (like Kerry Gold)

1 tablespoon flour (I use gluten-free mix of tapioca, rice, potato,etc.)

¾ cup milk (any kind - I use plain almond or cashew)

1 cup shredded natural/organic cheddar cheese

Sea salt to taste

2 teaspoons harissa (red pepper sauce)

Melt butter over medium heat  in small saucepan. Add flour to make a roux. Whisk in milk and stir until smooth. Add shredded cheese and stir until completely melted and smooth. Remove from stove. Salt to taste. Add harissa and stir until blended.


Once cauliflower is roasted, bring out of oven and let sit for about 5 minutes. Pour harissa nacho sauce on top of cauliflower and top with artichoke hearts, roasted red pepper strips, olives, scallions and sun-dried tomato flakes. Sprinkle feta cheese on top. Now eat! Yum!