Are you ready for the madness? March Madness, that is! The next couple of weeks are sure to be intense as college basketball rivalries are hashed out on the courts. Getting into the spirit of the competition means parties and gatherings best done with friends, family and food. March Madness may just be the best excuse to reconnect with old college comrades to cheer on your alma mater while feasting on game day foods. After all, a good game always deserves good food. If you are unable to make it to any of the actual games, you’ll know eating your own party bites are the next best thing.
One recipe we’ve been going mad over are these vegetarian Fioretto nachos. Nachos are always a mouthwatering crowdpleaser but these ones are a slam dunk! Taking care of that nacho fix has never been easier with this fantastic sheet pan version. And because Fioretto is both delicious and filling, you just may find yourself swapping out most of the tortilla chips for its florets instead. A healthy win-win for all!
Fioretto is the produce world’s newest and hottest vegetable to hit the shelves at grocery stores. Also known as “flowering cauliflower”, you can think of it as a cross between cauliflower and broccolini. Its flavor is a little sweeter and more tender than the traditional variety with a slightly nutty and grassy taste. The stems are also softer which means it’s totally edible and requires less time to cook.
Vegetarian Fioretto Nachos
Yields: 8 servings
Ingredients
- Tortilla chips
- 2 packages of Fioretto, trimmed into smaller florets
- 2 organic avocados, diced
- 1 organic red bell pepper, sliced
- 1 organic orange bell pepper, sliced
- 1 organic yellow bell pepper, sliced
- 1 jalapeno, sliced
- 1 teaspoon of of taco seasoning
- 1 cup of Cheddar cheese
- Cilantro, chopped
- Sour cream
- Olive oil
1. Preheat the oven to 400 degrees. Lightly spray or drizzle some oil onto a baking sheet.
2. Toss the Fioretto florets and sliced bell peppers with the taco seasoning and bit of olive oil, making sure the vegetables are evenly coated.
3. Arrange the vegetables onto a baking sheet and roast in the oven for around 25 to 30 minutes until browned and crispy. Then remove from the heat and set aside.
4. On another oiled baking sheet, spread the tortilla chips onto one layer. Top with the cheese.
5. With the oven still on at 400 degrees, bake the tortilla chips for 6 to 8 minutes until the cheese has melted and become bubbly.
6. Remove from the heat and top with avocados and cilantro. Spoon dollops of sour cream throughout the nachos. Serve immediately.