Fiesta Cauliflower with Black Beans and Queso

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Fiesta Cauliflower with Black Beans and Queso

These loaded cauliflower nachos are perfect for a Superbowl or game-day appetizer or a festive meal or side dish. If you’re looking for healthy (but delicious!) ways to entertain guests for a New Year’s eve party or other gathering, make these nachos – and everyone will thank you for something that satisfies their munchies, but nourishes their body!   

Fiesta Cauliflower with Black Beans and Queso

I love events like Superbowl and holidays like Thanksgiving, because it’s basically an excuse to put together a large amount of delicious and beautiful food. From elaborately decorated cookie platters on Christmas to 7-layer dips on Superbowl Sunday, I’m all into the sport of event cooking. I like a thoughtfully planned food presentation, especially when it comes to side dishes, snacks, desserts, and apps.

Fiesta Cauliflower with Black Beans and Queso

I also really appreciate when the host offers at least one veggie-forward dish. This is it – and it does not sacrifice on party flavor!

Naming this dish was difficult – are they nachos? Are they ‘poppers’? In the end, I just went with “cauliflower” because that’s what this is – the cauliflower isn’t “replacing” anything or “pretending” to be anything else – it’s just topped with party (err, fiesta) fixings! I used Siete Foods’ vegan queso dip (not sponsored, I just love all of their products, and I wanted this to be a plant based meal!)

Fiesta Cauliflower with Black Beans and Queso

Black beans, chopped white onions, jalapeños, guacamole, and queso amp up the cauliflower that’s been perfectly spiced and roasted with chili powder. And heck, serve this over brown rice or quinoa and enjoy it as a main meal! If you’re not plant based, add some chipotle chicken or carnitas and make it a burrito bowl!

And may I say, if you’re having people over for or going to a Superbowl party, this will be a for sure touchdown for your guests. See what I did there! Corny or clever?


Nutritional Information & Recipe

Fiesta Cauliflower with Black Beans and Queso

Prep Time5 mins
Cook Time30 mins
Total Time35 mins


  • 1 large head cauliflower divided into florets
  • olive oil to drizzle
  • salt and pepper
  • chili powder to season (about 1/2 - 1 teaspoon)
  • 1/3 cup quartered cherry tomatoes prepare as cauliflower roasts
  • 2/3 cup rinsed black beans prepare as cauliflower roasts
  • 1/2 cup guacamole prepare as cauliflower roasts
  • 2 tablespoons chopped white onion prepare as cauliflower roasts
  • 1 medium jalapeno sliced into rounds (prepare as cauliflower roasts)
  • 1/3 cup queso dip I used Siete Foods' Mild Nacho Cashew Queso Dip


  • Preheat the oven to 425 degrees. Toss the cauliflower in a large baking sheet or dish and toss with olive oil. Season with salt, pepper and chili powder. Roast for 25-30 minutes or until cauliflower is fork tender.
  • Meanwhile, prepare all of your fixings so they're ready when the cauliflower is ready.
  • Once cauliflower is done roasting, drizzle with half of the queso. Top with all of your toppings and drizzle with remaining queso. Serve.

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Floranet says:
Now, that's what called Perfection. Keep up!!
Eden says:
Made this for dinner last night and it was delicious!! I didn’t have the Siete Queso Dip on hand so I made my favorite plant based cheese sauce (I make it often, it’s super easy to make and our favorite cheese replacement.) After I assembled the nachos in the baking dish, I popped the dish in the oven at 375° for 10 minutes. We had it over rice and I topped it with guacamole and a homemade cashew cream sauce. So delicious! My husband loved it
Anonymous says:
Did you roast the cauliflower in the baking dish or on a separate pan? I stumbled across this as I was preparing to make the new Buffalo Cauli Salads this evening! Looking forward to it.
Meaghan says:
In the same pan!
Debbie says:
I didn’t have queso. Roasted cauliflower, then tossed with jalapeños, tomatos and beans, covered with Colby jack and backed until melted. Delicious! With or without guacamole!!!
Meaghan says:
That sounds phenomenal! Great job!
Jill says:
These were a great side to go with chicken that a made. I love chips and dip but trying to limit them right now so this was perfect. I couldn’t find the cheese so let that out. I added fresh tomato salsa. I will definitely make these again.
Meaghan says:
That sounds great, Jill!! So happy you're enjoying this.

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.