If you made Thursday’s stuffed peppers and have leftover pineapple salsa and leftover chipotles, this recipe is for you! And if you didn’t, well that’s ok, you can still make it anyway 🙂 This is a nacho plate that you can feel good about! Instead of weird boxed nacho cheese, we’re making an oozy, spicy cheese-like sauce out of cauliflower. Seriously, is there anything that the mighty cauliflower can’t do?
What’s in Chipotle Cauliflower “Cheese” Nacho Sauce?
Good question! This irresistible sauce consists of 10 simple ingredients: Cook the cauliflower and the potatoes, then blend everything in a blender, and voila! The special ingredient (aside from the hidden cauliflower) is the chipotle pepper. You can find canned chipotle peppers in adobo sauce at nearly every grocery store in the Mexican aisle. These canned peppers are spicy but – most importantly – they also have a wonderful, deep, smoky flavor. That smoky flavor in the sauce is such a delicious contrast to the sweetness of the pineapple salsa.
Don’t forget your nacho toppings!
Load these up with black beans, tomatoes, diced red onion, and cilantro, and you have a hearty, healthy nacho plate that’s practically meal-worthy and definitely party-ready. If you have the time, I highly recommend making the pineapple salsa here, because the sweet/smoky contrast it adds takes these nachos over the top. Mango salsa would be a great choice as well.
For more snacks and appetizer ideas, check out this post!
