High Protein Vegan Loaded Cauliflower Nachos

3 tbsp olive oil

¾ tsp chilli powder

¾ tsp ground cumin

¾ tsp onion powder

1 ¼ tsp salt

1 cauliflower, cut into florets

200g medium tomatoes, diced

Bunch fresh coriander, chopped

2 tbsp pickled jalapeño peppers

2 tbsp finely chopped red onion

1 bag Profusion Protein Chunks

1 litre cold water

200g plant-based cheese, grated

150g purple cabbage, finely shredded

1) Preheat the oven to 200/180C fan. Line a large baking tray with parchment paper.
2) Empty the protein chunks into 1 litre of cold water, along with 1 tsp salt. Set aside for 10 minutes to rehydrate. After 10 minutes, drain the protein chunks.
3) Combine the oil, chilli powder, cumin, onion powder and ⅛ tsp salt in a large bowl. Add the cauliflower florets and rehydrated protein chunks, and gently toss to coat.
4) Spread the ingredients onto the prepared baking tray in a even layer. Place in the oven and cook for 15-20 minutes or until the cauliflower is tender and starting to brown.
5) Meanwhile, combine the tomato, coriander, jalapeños, onion, cabbage and the remaining ⅛ teaspoon salt in a small bowl to create a salsa.
6) Top the cauliflower and protein chunks with the plant-based cheese and place back into the oven for a further 5 minutes, or until the cheese has melted.
7) Remove from the oven and top with the salsa mixture. Enjoy with friends as a delicious high protein plant-based sharer!

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