Roasted Walnut and Cauliflower Tacos
Seasoned cauliflower acts as a convincing meat substitute in these tacos, appealing to both vegetarians and meat-lovers alike.
I don't eat a meat-rich diet, so I am always welcoming recipes such as this.
- 1 head cauliflower, small, chopped
- 1 cup California walnut pieces, chopped
- 2 tablespoons olive oil, divided
- 3/4 cup onion, minced
- 2 teaspoons garlic, minced
- 1 jalapeno, medium, seeded, minced
- 1/2 cup water
- 1/4 cup tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- 1/2 teaspoon salt, or to taste
- 12 tortillas, corn, small, warmed
- 1 1/2 cups green cabbage, shredded
- 3/4 cup Cotija cheese, crumbled
- 1/2 cup California walnuts, chopped, toasted
- Cilantro leaves, fresh
- Lime wedges
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- Heat oven to 475 degrees F.
- Coat cauliflower with 1 tablespoon olive oil; place on a baking sheet and
roast for 25 to 30 minutes or until lightly browned.
- Reduce oven temperature to 350 degrees F and toast walnuts for 5 minutes
or until lightly browned. Add to pan with cauliflower.
- Heat remaining olive oil in a large skillet over medium-high heat. Add
onion and sauté for 5 minutes or until lightly browned.
- Add garlic and jalapeno; cook for 2 minutes more.
- Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick
and excess water has cooked off. Stir in cauliflower mixture.
- Spoon mixture into warmed tortillas and top with cabbage, cheese,
walnuts and cilantro.
- Serve with lime wedges.
Total Time 1 Hr 10 Min | Yield: 6 servings
Optional: Cauliflower mixture may be ground in a food processor so that it
resembles the texture of ground meat.
Nutrition Information: Calories 437 cal Total Fat 30 g Polyunsaturated
Fat 16 g Cholesterol 15 mg Sodium 515 mg Carbohydrates 37 g Dietary Fiber 7 g
Protein 12 g
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