How to make chef Richard Blais' epic cauliflower tot-chos with soyrizo for Super Bowl

If you're looking for a meat-free crowd pleaser to enjoy during the Super Bowl, these epic "tot-chos" are a sure bet for Sunday's big game.

"Good Morning America" is counting down to Super Bowl LIV with 20 different nacho recipes for 2020 with everything from chicharrones to potatoes for Ultimate Nachos Week.

Chef and restaurateur Richard Blais, host of the podcast "Starving for Attention," shared his recipe for delicious meat-free nachos that are full of flavor and smothered in cheese with a secret plant-based ingredient that tackles every eaters' cravings.

The "Top Chef" alum and cookbook author said, "if you're looking for inspiration -- cauliflower the last picked vegetable on the crudite tray is having a great second half, I mean today it's tots!"

Check out his full recipes below, including a bonus recipe for dessert nachos you'll want to save room for.

Super Epic Big Game Cauliflower Totchos

1 bag or a cookie sheet tray worth of cauliflower tots (available at Trader Joe’s, Costco and most supermarkets)
1/2 pound soy-rizo
1/2 white onion diced
2 cups melted yellow cheese queso
1 cup shredded Mexican blend cheese
1/2 cup pickled jalapeño slices
1 cup fresh pico de gallo
1/2 cup sliced tinned olives
1/4 cup sour cream in a squeeze bottle
1/2 cup chopped cilantro
1 lime juiced

Directions:

In a 375 degree oven cook the cauliflower tots until crispy.

While the tots are cooking, heat the diced onion and soyrizo in a pan for five minutes and warm the queso.

In an oven safe dish or casserole arrange the tots and layer with the remaining garnishes, leaving the cilantro, sour cream and lime juice to finish.

Broil or reheat the totchos until the shredded cheese is melted and ooey goey.

Remove from the oven and finish with the sour cream, cilantro and a squeeze of lime.

Super S'mores Nachos

Ingredients:
1 box graham crackers
3 cups milk chocolate bars broken
1 bag mini sized marshmallows
24 strawberries diced as tomatoes for salsa
2 bananas sliced
1 pint blueberries
Coconut flakes freeze dried
1 cup crushed salted peanuts or hazelnuts or walnuts
1/2 cup small mint leaves

Directions:

In an oven safe cast iron pan or similar, arrange all the ingredients besides the strawberry salsa, mint leaves, blueberries and coconut flakes.

Bake the s’mores for 10-15 minutes until marshmallows are melted and brown.

Remove s’mores nachos and garnish with the blueberries, strawberry salsa, coconut and mint leaves.