Turn oven to 400° F and let it come to temperature while you chop the broccoli into bite-sized pieces. Toss the broccoli pieces into a large roasting pan or sheet pan, drizzle with olive oil, and sprinkle with salt. Gently mix the broccoli with your hands to make sure the broccoli is coated with oil and salt.
Roast broccoli for 15 minutes (or just 12 minutes if you like the broccoli to remain a little crunchy in the center).
While the broccoli roasts, grate your cheese and prepare and choose your other toppings.
Once the broccoli has roasted for 15 minutes remove it from the oven and sprinkle the cheese, black beans, scallions and any other toppings you choose over the roasted broccoli. Do your best to evenly disburse the cheese so every piece of broccoli gets a bit cheesy.
Place the tray back in the oven and roast for another 5 minutes. If you like it really crispy turn the broiler on for the last 2 minutes and place the tray underneath.
During the last few minutes of roasting, relax or prepare any of the dips and sauces.
Remove the broccoli nachos from the oven. Serve as is or top the tray with drizzles of sour cream and salsa or dollops of guacamole.
Made with cauliflower, This has become a staple breakfast item for my no simple carbs way of life. I use red onion roasted with the cauliflower instead of the scallions since that's what I had in the house the first time, and parmesan cheese, sometimes mixed with cheddar. A dollop of Greek yogurt instead of sour cream, and double roasted salsa from TJ. Frig and reheat leftovers for future breakfasts.
So happy I tried this dish last night!!! What a fun spin on nachos. All that flavor with way less carbs. Made it pretty exact to the recipe, except added a handful of shredded mozz in lieu of Jack. Also added a swirl of Sriracha and that was key! ;) I bet you can do all sorts of flavor twists to this i.e. spices, veggies, sauces, etc. and I look forward to trying them out! Thanks!!!
We made these last night using broccolette and adding cauliflower. I used canned red kidney beans because that's what I had on hand. It was delicious and I truly did not miss the nachos. I will say that being very generous with the cheese was key for me though. Dotted the finished dish with diced avocado and lots of cilantro/green onions. Looking forward to trying it with roasted squashes in the fall.
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