Cauliflower & Kale Nachos

Author: Samantha Stojkovich

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Ingredients

Poblano Sauce

3 poblano peppers

1 garlic clove, crushed

½ jalapeno

4 tablespoons butter

4 tablespoons flour

3 cups almond milk (or milk of choice)

Salt & pepper to taste

Nachos

1 bag white corn tortilla chips

2 cups kale, roughly chopped

1 head cauliflower, chopped & roasted

Queso (or mozzarella) cheese

1 red chili pepper, chopped

2-3 chicken cooked breasts, shredded

Method

1. Preheat the oven to 350 degrees. 

2. To make the Poblano Sauce, melt butter and flour in a small pan and whisk on medium-low for approx. 7 minutes. Once it turns into a paste, add the milk and garlic, and bring to a quick boil. Reduce heat to low and cook for another 10 minutes. Use a whisk to ensure a smooth, thick texture.

3. Next, blanch you poblanos in boiling water for 2-3 minutes. Cool them down in ice water. squeeze out any remaining water and set aside.

4. In a blender, add your sauce, blanched poblanos, jalapeño, salt & pepper. Blitz until completely combined. You can strain the mixture in a cheese cloth (I did) but if you don’t mind texture, you can leave as is. This part is completely up to you. 

5. Next spray your cauliflower with a little oil and roast in oven for 10-15 min. Do the same with the kale, but only for 3-5 minutes.

6. To assemble the nachos, add tortilla chips & chicken to a baking tray, drizzle about ½ cup of the poblano sauce over the top, sprinkle on you cheese, Monterrey and bake until everything has melted.

7. Finally, add the roasted cauliflower, kale, red chilis, more poblano sauce and enjoy!!