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Cauliflower Taco Meat - Cauliflower Walnut Taco Filling
5 from 75 votes

Cauliflower Taco Meat - Cauliflower Walnut Taco Filling

This cauliflower taco meat blends chopped cauliflower and walnuts with a robust chili spice mix to mimic traditional taco filling. Roasting the mixture caramelizes the onions and deepens the flavors while keeping a crumbly, textured bite. The dish is complemented by a creamy cilantro avocado sauce that adds freshness and smoothness. It provides a plant-based, textured alternative for tacos or similar dishes.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 214 kcal
Course: Main Course
Cuisine: Mexican, Vegan, gluten-free

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

    Cup of Yum
  1. Line a large baking dish with parchment. Preheat the oven to 375 deg F (190 C ).
  2. Process the walnuts, onion and jalapeno until coarse mixture in a food processor.
  3. Add cauliflower florets and tomato and pulse a few times to break some of the large cauliflower pieces.
  4. 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.
  5. Transfer the cauliflower walnut mixture to the parchment lined baking dish. Spread evenly.
  6. 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.
  7. Cilantro Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 214

% 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.