Chilli and Lime Roasted Cauliflower Nachos

Ingredients

Scaled for your household (6 portions) · original serves 6

• Corn cobs1
  husks removed, kernels removed
• Cauliflower1
  cut into small florets
• Red onion½
  chopped
• Olive oil¼ cup
• Garlic cloves2
  crushed
• Lime2
  Original recipe breakdown · used in multiple steps

  • Zest and juice of 1 lime
  • Zest of one lime
• Paprika1 tsp
• Ground cumin½ tsp
• Pumpkin and sunflower seed mix¼ cup
  lightly toasted
• Yoghurt½ cup
• Chipotle sauce2 AU tbsp
• Corn chips1 packet
• Red radishes (optional)to taste
• Guacamole (optional)to taste
• Fresh chilli (optional)to taste
• Micro herbs (optional)to taste
• Water1 AU tbsp
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat the oven to 180°C and line two trays. Toss corn kernels, cauliflower florets and onion with olive oil, garlic, the first lime's zest and juice, paprika and cumin. Season and spread over the trays.

2. 2

   Roast for about 30 minutes until tender and golden, stirring halfway. Whisk yoghurt with the additional lime zest, chipotle sauce and water, adding a little more water if needed.

3. 3

   Spread corn chips over a platter, add the roasted vegetables and toasted seed mix, and drizzle with yoghurt sauce. Finish with radish, guacamole, chilli and micro herbs.