With the ongoing quarantine and stay-at-home orders in Los Angeles, Chef Walter Manzke has released our beloved Cauliflower Nachos recipe! Make these at home to make your days a little brighter (and cheesier).

CAULIFLOWER NACHOS RECIPE

By Chef Walter Manzke

INGREDIENTS

Nachos:
Tortilla chips
Monterrey Jack cheese
Olive oil
Roasted cauliflower (roughly chopped)
Kale (roughly chopped)
Pickled or fresh Fresno chilis & serranos

Poblano Sauce:
4 cups of milk
1/4 lb butter
3/4 cup flour
4 blanched poblanos
1 clove garlic
1/2 jalapeño

DIRECTIONS

Preheat the oven to 350 degrees. To make the Poblano Sauce, melt butter on a medium-sized pan and add flour. This will slowly turn into a paste, let it cook slowly for 10 minutes at low temp mixing with a spatula. Add the milk and bring to a boil, using a whisk to ensure a smooth texture. Once a thick sauce-like consistency is created, remove from heat and set aside.

To blanch poblanos (if desired), boil water and add poblanos. Cook for 1 minute and then cool the poblanos down in ice water.

In a blender, add the sauce mixture with the blanched poblanos, garlic and jalapeño. Add salt to taste and then strain the mixture for the final Poblano Sauce.

Roast the cauliflower by coating in a small amount of olive oil, salt and pepper to taste. Set in the oven for 10-15 min. Do the same with the kale, but only for 4-6 min, or to desired crunchiness.

To assemble the nachos, add tortilla chips to a baking tray or plate (depending on if microwaving or melting in the oven). Drizzle the Poblano Sauce over the chips, then sprinkle the Monterrey Jack cheese on top. Heat this concoction in the oven or microwave until cheese is melted. Then add desired amount of roasted cauliflower, kale, chilis and serranoes on top!