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Primal Provisions Pick of the Week: Loaded Cauli Nachos

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This is a recipe that is a favorite with our Primal Provisions subscribers, so we thought we would share it with everyone.



  • 4 chicken boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp tamari
  • pepper to taste
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp ground mustard

Nacho Ingredients:

  • 1 medium head cauliflower, cored and florets sliced
  • 1/4 c. olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp garlic powder
  • 4 c. cheddar or Monterrey Jack cheese (or a mixture), divided
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp green onions, sliced
  • 1/2 jalapeno, sliced (optional)
  • 2 tbsp butter
  • 1/2 c. heavy cream
  • 1 tbsp tamari
  • 1 avocado, seeded and peeled
  • 2 tbsp sour cream, plus more to taste


  1. Preheat oven to 400’
  2. Place the chicken in a glass dish and use a pastry brush to apply the olive oil and tamari.
  3. Sprinkle chicken with pepper, paprika, garlic powder, and ground mustard.
  4. Cook for about 30 minutes, or until cooked through. (Timing will depend on the thickness of your chicken).
  5. Once chicken is cooked, chop it into bite-sized pieces and set aside.
  6. Mix the 1/4 c. olive oil with 1 tsp chili powder, 1 tsp smoked paprika, 1/8 tsp cayenne pepper, 1 tsp garlic powder in a medium size bowl.
  7. Add the cauliflower and stir to coat with the seasoned oil.
  8. Spread the cauliflower on a baking pan and roast for about 10 minutes.
  9. Remove from the oven and top with cooked chicken.
  10. In a sauté pan, melt butter over medium heat. Add cream and tamari and cook for about 2-3 minutes, or until it starts to thicken and reduce.
  11. Stir in 2 c. of cheese and stir until melted and incorporated.
  12. Pour the cheese sauce over the cauliflower and chicken.
  13. Sprinkle the remaining 2 c. grated cheese over the mixture and top with bacon, green onions, jalapeño (if using).
  14. Return to the oven and heat for about 15 minutes, or until heated through and cheese is melted.
  15. While that heats, cut the avocado in half, remove the seed and scoop the meat out of the shell.
  16. Place the avocado meat and 2 tbsp sour cream in a food processor and puree.
  17. Drizzle the avocado mousse over the nachos and serve with additional sour cream.

Serves 6

Carbs: 11.5g per serving


  • We use a food processor like this one:
  • We also recommend that you grate your own cheese instead of purchasing pre-shredded as those include some form of carb-y starch to prevent sticking. And that’s not how we would want to spend our daily carb allowance!

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Be sure to download a printable version of this recipe by clicking the button below.

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