Cauliflower Nachos

Name: Cauliflower Nachos
Total time: 60
Yield: 4
Ingredients: ½ large red onion, thinly sliced; ½ cup apple cider vinegar; ½ teaspoon salt; ½ teaspoon white sugar; ¼ teaspoon ground cumin; 1 head cauliflower, outer leaves trimmed; 2 tablespoons olive oil; salt and ground black pepper to taste; ½ avocado; ¼ cup sour cream; 2 small limes, juiced; 1 tablespoon chopped cilantro; 1 pinch salt; 1 (15 ounce) can seasoned black beans; 1 cup quartered cherry tomatoes; ¼ cup crumbled queso fresco; 2 tablespoons chopped cilantro; 1 lime, cut into wedges

Recipe by LauraF from allrecipes.com

Dinner,Appetizer 60 Mins.

Ingredients

4 servings

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½ large red onion, thinly sliced
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½ cup apple cider vinegar
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½ teaspoon salt
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½ teaspoon white sugar
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¼ teaspoon ground cumin
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1 head cauliflower, outer leaves trimmed
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2 tablespoons olive oil
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salt and ground black pepper to taste
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½ avocado

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¼ cup sour cream
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2 small limes, juiced
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1 tablespoon chopped cilantro
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1 pinch salt
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1 (15 ounce) can seasoned black beans
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1 cup quartered cherry tomatoes
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¼ cup crumbled queso fresco
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2 tablespoons chopped cilantro
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1 lime, cut into wedges

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
Heat black beans in a small saucepan until heated through, about 5 minutes.
Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.