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Roasted Walnut and Cauliflower Tacos

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


  1. Heat oven to 475 degrees F.
  2. Coat cauliflower with 1 tablespoon olive oil; place on a baking sheet and roast for 25 to 30 minutes or until lightly browned.
  3. Reduce oven temperature to 350 degrees F and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
  4. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned.
  5. Add garlic and jalapeno; cook for 2 minutes more.
  6. 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.
  7. Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro.
  8. 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

Recipe and photo credit (used with permission): California Walnuts