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Cauliflower Nachos with Biltong
Sliced Biltong



  • 1 head cauliflower, cut into florets 
  • 2 tablespoons avocado oil 
  • 1.5 teaspoons kosher salt 
  • ½ teaspoon onion powder 
  • ½ teaspoon garlic powder 
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 7 ounces shredded chihuahua cheese, about 1 package (or any good melting cheese)
  • 1 package of Stryve beef biltong original flavor, cut into small pieces (2.25 ounces) 

Toppings: tomatoes, guacamole, sour cream, lime wedges, cilantro, minced red onion, jalapeño slices (or any of your favorite toppings!)

Cauliflower Nachos


  1. Preheat the oven to 425°F, and let your sheet pan heat up in the oven while the oven preheats. This will help the cauliflower crisp up right away. 
  2. In a large bowl, toss the cauliflower with avocado oil, and all the dry seasonings. Once the oven is preheated, remove the sheet pan and add parchment paper, then place cauliflower in a single layer on the sheet pan. Bake for 25-30 minutes, flipping halfway through until cauliflower is golden brown. 
  3. Remove from the oven, then top with cheese, then top with beef biltong and bake again for 5-10 minutes to melt the cheese. 
  4. Top with more biltong, guacamole, tomatoes, jalapeño slices, red onions, cilantro, lime, and sour cream, or your favorite toppings. Serve and enjoy!


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Variety Pack

Sliced Biltong