Cod & Cauli Nachos

Ingredients

• 4 ea 8-lb Large Heads Cauliflower, cut into florets
• 1/4 C Vegetable Oil
• 4 tsp Kosher Salt
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 3 lbs Beer Battered Wild Caught Alaska Polluck/Pacific Cod
• 3 C Colby Cheese, grated
• Pico de Gallo
• Mexican Crema
• Black Olives, sliced
• Cilantro, chopped

Preparation

1. Toss florets with oil, salt, cumin and paprika and roast on baking sheets until browned and crisp, 35-40 minutes.
2. Prepare fish according to label instructions. Divide into single serving dishes, top with 1 oz cheese and bake until melted.
3. Garnish with pico de gallo, crema, black olives and chopped cilantro.

• Type: Lunch, Dinner, Appetizer
• Categories: The Dish, Recipes
• Tags: Appetizer, Dinner, Lunch, Mexican, Seafood
• Print