Per serving: 400 calories – protein 22 g – fat 29 g – carbohydrates 17 g – fiber 5 g – iron 2 mg – calcium 236 mg – sodium 595 mg
1 large cauliflower
30 ml (2 tbsp) olive oil
10 ml (2 tsp) chili seasonings
Salt and pepper to taste
300 g (2/3 lb) semi-lean ground beef
1/2 pack of 100 g Roma coppa slices, cut in half
2 half peppers of various colors diced
1 jalapeno cut into slices
375 ml (1 1/2 cups) grated yellow cheddar cheese
1/2 mango peeled and diced
125 ml (1/2 cup) salsa
125 ml (1/2 cup) 14% sour cream
125 ml (1/2 cup) guacamole
Preheat oven to 230°C (450°F).
Cut the cauliflower into large bunches, then cut each bunch into slices about 1/2 cm (1/4 inch) thick.
In a bowl, mix half the oil with half of the chili seasonings. Salt and pepper. Add the cauliflower slices and stir gently to coat them well with fragrant oil.
On a baking sheet lined with parchment paper, place the cauliflower slices. Bake for 15 to 20 minutes, stirring halfway through, until the cauliflower is roasted, but still slightly crunchy.
Meanwhile, heat the rest of the oil over medium heat in a large pan. Cook the ground beef for 5 to 7 minutes, chipping the meat with a wooden spoon, until it has lost its pinkish hue.
Add the rest of the chili seasonings to the pan and continue cooking for 1 minute, stirring.
Remove the plate from the oven. Divide the beef preparation, coppa, peppers and jalapeno over the cauliflower slices. Cover with cheese.
Set the oven to the “grill” (broil) position. Continue baking for 2 to 3 minutes, until the cheese is golden brown.
Garnish the nacho with diced mango. Serve with salsa, sour cream and guacamole.