Cauliflower Nachos

3-4 cups (300-400 g) cauliflower florets, washed, cleaned, and cut into bite-size pieces one to two inches (2.5-5 cm) long Olive oil spray or 2 tsp (10 ml) olive or coconut oil

1 tsp (3 g) cumin ¼ tsp (1 g) turmeric 1 tsp (3 g) Tajin or chili lime seasoning 4-6 oz (113-170 g) lean ground meat, turkey, or meatless crumbles, cooked

3 tbsp (42 g) cheese, shredded: choose from part skim cheddar, mozzarella, or Mexican cheese blend ¼ cup (70 g) plain unsweetened Greek yogurt 2 tbsp (25 g) tomatoes, chopped ½ lime, sliced into two equal wedges for garnish

Set oven temperature to 400 degrees. Put parchment paper on one baking sheet and set it aside.

Place the cauliflower in a large mixing basin and lightly mist with oil spray or add oil. Toss to coat the cauliflower evenly.

Season and toss once more. Season the cauliflower, spread it out in a single layer, and bake it for thirty minutes.

Brown and fry the meat (or vegetarian crumbles) in a nonstick skillet while the cauliflower roasts.

When the cauliflower is safe to remove from the oven, evenly top it with cheese and meat. Put the cauliflower back in the oven and cook it for a further two to five minutes, or until the cheese starts to bubble.  

To get the cheese and cauliflower to crisp up on the edges, you can alternatively turn the oven setting to low broil and cook for an additional two to three minutes.