Nachos - they are everyone's weakness, and if you deny it, you're lying. With a few changes, you can make HEALTHY versions of nachos. Skip the chips, cheese and sour cream - I know they are the best but they are the worst for you - use cauliflower and all fresh veggies!  
photo credit: eating well
  Ingredients:
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • 5 cups cauliflower florets, cut into ½-inch slices
  • ½ cup chopped tomato
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons pickled jalapeño peppers
  • 2 tablespoons minced red onion
  • Salt, to taste
  • ½ cup canned beans
  • 1 avocado, chopped
  • ½ cup finely shredded cabbage
  Instructions:
  • Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. Combine oil, chili powder, cumin and onion powder in a large bowl. Add cauliflower and gently toss to coat. Arrange the cauliflower on the prepared baking sheet; bake until tender and starting to brown, 12 to 15 minutes. Remove the pan from the oven; top the cauliflower with beans. Return to the oven and bake until the beans are heated through - about 3 minutes. Meanwhile, combine tomato, cilantro, jalapeños, onion and salt in a small bowl. Transfer the cauliflower slices a platter and top with the tomato mixture, avocado and cabbage.