Lunch Nachos With Spiced Cauliflower

Name: Lunch Nachos With Spiced Cauliflower
Yield: 2 servings
Ingredients: 1 cup thinly sliced radishes, red onion, cabbage, carrots, or other firm vegetable; ½ cup seasoned rice vinegar; 3 Tbsp. extra-virgin olive oil, divided; 2 garlic cloves, smashed; ½ small head of cauliflower, halved through stem end, thinly sliced; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. paprika; Kosher salt; 8 oz. tortilla chips; 1 cup refried beans (such as Amy’s); 8 oz. sharp cheddar, coarsely grated; Chopped avocado, cilantro leaves with tender stems, and plain yogurt (for serving)

By Chris Morocco

February 9, 2021

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Photo by Laura Murray, food styling by Susie Theodorou

Test Kitchen director Chris Morocco relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.

Recipe notes

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