0 from 18 votes
Cauliflower Walnut Tacos
These healthy Cauliflower Walnut Tacos are filled with a tasty seasoned taco meat (that's totally vegetarian - whoo!) and all your favorite taco toppings!
Prep Time
10 mins
Cook Time
10 mins
Servings: 8 servings
Calories: 345 kcal
Course:
Main Course
Cuisine:
Mexican , Vegetarian
Ingredients
- 8 tortillas (flour or corn)
- 1-2 jalapeños (diced or sliced)
- 2-4 TBSP fresh chopped cilantro (to taste)
- 1 lime, sliced for squeezing over tacos
Cauliflower Walnut Taco Meat
- 12 oz cauliflower florets or 3 cups riced cauliflower
- 2 cups unsalted walnut pieces
- 1 TBSP chili powder
- 2 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt plus extra to taste
- ¼ tsp cayenne pepper (optional)
- 2 tsp hot sauce
- 2-3 TBSP enchilada sauce or taco sauce
Quick Pickled Red Onion
- 1 medium red onion
- 1/2-3/4 cup apple cider vinegar or white vinegar of choice
- 1 tsp salt or to taste
- ¾ cup boiled water
Sriracha Ranch
- ¼ cup ranch dressing (vegan or regular)
- 1 TBSP Sriracha
Instructions
- If making the optional quick-pickled red onion, make those first. I like to use a whole onion so I have some on hand for later! Bring water to a light boil using a tea kettle or small pot. Peel onion and slice super thin. Add to a heat-safe bowl with vinegar and salt. Pour hot water over onion and allow to sit/cool in the liquid for 20-60 minutes. Transfer to a jar with a lid and pop in the fridge to enjoy in whenever the craving strikes
- Preheat oven to 375 degrees F.
- If using cauliflower rice, just set aside 3 cups and pulse your walnuts in a food processor until it resembles fine crumbles. Using florets? Add both walnuts and cauli to the food processor and blend into crumbles together. There's a photo in the blog post for size reference, if needed.
- Season cauli-walnut mxiture with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well and spread on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring at the 15-minute mark for even browning. Once done, add hot sauce enchilada/taco sauce and mix well.
- Whisk together Sriracha and ranch for a tasty but optional sauce for the tacos.
- Warm tortillas and fill with cauliflower walnut taco meat. Top with all your favorite toppings either from the recipe above or from the tasty topping list in the blog post. Anything goes when it comes to tacos!
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator for 8 tacos including the optional sauce, pickled onion and toppings. Values will vary based on swaps, toppings, and tortilla choice. Adjust as needed and enjoy!
- Meal prepping? The taco "meat" can be made in advance and stored in the fridge for 4-5 days. Simply reheat and taco it up!
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Cholesterol
2mg
(1%)
Sodium
862mg
(36%)
Potassium
366mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
377IU
(8%)
Vitamin C
26mg
(29%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 862mg | 36% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.