Cauliflower Not-Chos – JSHealth

I love making this healthy vegetarian twist on a classic crowd favorite and sharing it with friends and family – I know it will be gone in minutes!

It’s packed with warm and smoky flavors, roasted cauliflower florets and a generous layer of melty mozzarella and cheddar cheese.

Round out the symphony of flavors with an eclectic mix of juicy cherry tomatoes, diced red onions and a sprinkling of zesty lime, adding a touch of freshness to every bite.



serves: 8 as a side or 4 as a main course


  • 2 heads of cauliflower, broken into florets
  • 2 tablespoons extra virgin olive oil
  • Spice mix: ½ tsp paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp ground coriander, 1 tsp chili flakes
  • 400g canned black beans
  • 1 cup corn kernels
  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese


  • 10 cherry tomatoes, diced
  • ¼ red (Spanish) onion, finely diced
  • 1 avocado, diced
  • ½ cup sliced ​​jalapeños
  • ½ bunch coriander
  • 1 lime, in wedges


Preheat the oven to 200°C or 395°F. Line a baking sheet with parchment paper.

Place the cauliflower florets on the baking sheet and drizzle with extra virgin olive oil. Sprinkle the spice mixture on top. Add a generous pinch of sea salt. Use your hands to toss the cauliflower until evenly coated.

Place in the oven and roast for 35-40 minutes until the cauliflower is crisp and golden brown.

Remove the cauliflower from the oven and top with black beans, corn on the kernel, mozzarella cheese, and cheddar cheese. Return to the oven to bake for 10 minutes or until cheese is melted.

Remove from the oven and top with the remaining ingredients.

Enjoy straight from the tray or spread among serving bowls.

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