I hope you stocked up on cauliflower! Is this too many cauliflower recipes..? it’s so versatile and easy to use, I can’t help but find amazing ideas for cauliflower. Roasted cauliflower and walnuts pulsed together to form a spicy, savory, crumbly texture. Paired with all the best taco toppings: lettuce, tomatoes, avocado, salsa, corn.
Are you a big fan of cauliflower? Growing up my mom always boiled cauliflower and I remember my brother used to hate cauliflower! He always said it tasted mushy and the flavor was gross. Accurate description most kids would probably use for any vegetable. Maybe if they had cauliflower wings and this cauliflower taco meat, they’d change their mind? I sure would.
Do you participate in the weekly Taco Tuesday? The making or going out for tacos every Tuesday. I’m always impressed with people that follow through with this week after week. I can barely keep track of the days, let alone remember to plan tacos for Tuesdays! But, maybe you should start this Tuesday making Smokey Cauliflower Walnut Tacos.
I was surprised the walnut and cauliflower mixture was so similar to ground meat. I don’t really mean taste wise, but it had a similar texture and it is flavored with all the right spices. Don’t be worried about adding walnuts with the cauliflower, it all helps with the proper texture. I’ve only tried this with walnuts, but I’m guessing you could also use almonds, cashews, and maybe either pecans too. If you want to make these more authentic tacos (because it is Taco Tuesday, after all!) use crispy or flour tacos shells and use a little less lettuce and chickpeas. Or maybe you should make these and use cauliflower walnut meat in place of the ground beef.
Now I’ll try not to post anymore cauliflower recipes for a while! No promises though.
Smokey Cauliflower Walnut Tacos
|Yield: Serves 4 people|
Roasted cauliflower and walnuts pulse together seasoned with taco seasoning. Topped with all the best taco ingredients.
- Taco 'Meat':
- 3 cups cauliflower, pulsed to rice like size
- 2 cups walnuts, pulsed finely
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 4 cups romaine or spring lettuce, chopped
- 16 cherry tomatoes, sliced in half
- 2 limes
- 1 cup beans, I used chickpeas
- 1/2 a large onion, chopped
- 1 cup sweet corn
- 1 large pepper, chopped
- 2 avocados
- 1/4 cup fresh cilantro
- Make the taco 'meat': Preheat oven to 375 degrees. Place all taco ingredients in a large bowl and mix together. Spread on a parchment paper lined baking sheet. Bake 30 minutes until everything is evenly browned.
- Prep the toppings: In a grilling basket, place onion, corn, and peppers. Drizzle with olive oil and pepper. Grill until golden brown.
- Smash the avocado and add a squeeze of lime juice.
- Prepare the bowls: Among 4 bowls or plates divide the lettuce, cherry tomatoes, beans, grilled vegetables, smashed avocado, cauliflower walnut meat. Squeeze lime juice over each plate and sprinkle cilantro evenly.
images and text © North Coast Eats
adapted from Pinch of Yum
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