Cauliflower Taco Meat - Cauliflower Walnut Taco Filling
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
214 kcal
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Course
Main Course
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Cuisine
Mexican, Vegan, gluten-free
Cauliflower Taco Meat - Cauliflower Walnut Taco Filling
Description
Cauliflower Taco Meat - Cauliflower Walnut Taco Filling combines finely processed walnuts, onions, jalapeño, and cauliflower with tomato and a blend of chili spices. The mixture is baked until the onions caramelize and the texture becomes crumbly but not dry. This roasting step develops depth and enhances the flavors while retaining texture. The recipe includes a cilantro avocado cream made by blending avocado, lime juice, cilantro, and seasonings to provide a fresh and creamy contrast. This filling works well in tacos or wraps as a hearty vegetable-based alternative.
The chili blend contains cumin, coriander, paprika, garlic powder, oregano, ancho and chipotle chili powder, cinnamon, and other warm spices, imparting complexity without heat overpowering the palate. The lime zest and juice brighten the dish. Baking carefully until the mixture firms but remains moist achieves the proper texture stated. Stirring midway helps even cooking and flavor balance. The avocado cream adds a cool, herbaceous finish with a slight kick from cayenne pepper.
This cauliflower walnut taco meat suits vegetarians and those seeking alternative taco fillings. It provides a textured, nutty, and spiced plant protein base paired with the rich creamy crema. It can be served with tortillas or as topping for bowls and salads.
Adjust seasoning as needed after tasting, adding more chili spices or salt during or after baking.For nut-free version, substitute walnuts with sunflower or pumpkin seeds or increase cauliflower portion.The nutritional info provided covers one serving of the taco meat and avocado crema excluding any tortillas.
Ingredients
Cauliflower Walnut "Taco" Meat:
- 1/2 cup walnut raw
- 1/2 onion chopped, small
- 1/2 jalapeño optional
- 1 cauliflower chopped into florets, small head
- 1/2 tomato or 2 tbsp salsa, or oil packed sundried tomato, medium
- 2 tbsp chili powder recipe that I use below, or more blend
- lime zest
- 1/2 tsp salt
Cilantro Avocado Cream:
- 1 avocado
- lime juice of 1
- 1/4 tsp salt or more
- 1/4 cup cilantro
- black pepper a dash
- cayenne pepper a dash
Chili Blend:
- 1.5 tsp cumin ground
- 1 tsp Coriander
- 2 tsp paprika (1 tsp sweet and 1 tsp smoked or 1.5 sweet and 1/2 tsp smoked for less heat)
- 1/2 tsp garlic powder onion powder
- 1 tsp oregano
- 1/2 tsp ancho chili powder
- 1/4 to 1/2 tsp chipotle chili powder or flakes
- ground cinnamon all spice/clove, black pepper, cayenne, a good dash
Instructions
- Line a large baking dish with parchment. Preheat the oven to 375 deg F (190 C ).
- Process the walnuts, onion and jalapeno until coarse mixture in a food processor.
- Add cauliflower florets and tomato and pulse a few times to break some of the large cauliflower pieces.
- Add the spices, salt, zest, 1 tsp oil and process until the cauliflower is evenly shredded. If using store bought chili blend, add 1/4 tsp or more chipotle chili flakes/powder and dashes of ground cinnamon, clove and black pepper for additional flavor.
- Transfer the cauliflower walnut mixture to the parchment lined baking dish. Spread evenly.
- Bake at 375 degrees F for 35 to 45 minutes. Move the mixture around twice in between. The onion should start caramelizing and the mixture should be crumbly but not overly dry. (taste the mixture carefully when moving it around the second time and add salt, spices if needed **). Bake until desired consistency.
- Cilantro Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.
- Assemble the tacos in warm tortillas with warm taco meat, salsa, avocado dressing, cilantro, jalapeno/pickled jalapeno and serve. Or add the taco meat to burritos, Nachos, Enchiladas, Salads.
Notes
- Adjust seasoning during baking after tasting and add extra spices or salt as needed.
- Substitute walnuts with sunflower or pumpkin seeds to make the recipe nut-free.
- Nutritional values are for the cauliflower meat and avocado sauce alone, not including tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 522mg | 22% |
| Potassium | 598mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 2240IU | 45% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 59mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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