Cauliflower Walnut Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
8 servings
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Calories
345 kcal
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Course
Main Course
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Cuisine
Mexican, Vegetarian
Cauliflower Walnut Tacos
Description
Cauliflower Walnut Tacos feature a seasoned combination of riced cauliflower and finely processed walnuts, seasoned with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Roasting this mixture in the oven crisps it and deepens the flavors, offering a hearty and textured filling suitable for tacos.
The recipe includes optional quick-pickled red onions, made by soaking thin slices of onion in hot water, vinegar, and salt. This adds bright acidity that complements the earthy taco meat. A sriracha ranch sauce combines creaminess with spice for a rich topping. Fresh jalapeños and cilantro provide extra heat and herbaceous notes.
Serve these tacos with warmed flour or corn tortillas, garnished with lime wedges to squeeze over the filling and toppings. The combination offers a balanced meal with savory, spicy, and tangy components. The taco meat mixture can be prepared in advance and stored refrigerated for several days, making it convenient for meal prep.
Nutrition estimates are given for eight tacos including all extras, but can vary with ingredient substitutions. The recipe is flexible for various diet types depending on the toppings and sauces used.
Ingredients
- 8 tortillas (flour or corn)
- 1-2 jalapeños (diced or sliced)
- 2-4 TBSP cilantro to taste, fresh, chopped
- 1 lime sliced for squeezing over tacos
Cauliflower Walnut Taco Meat
- 12 oz cauliflower or 3 cups riced cauliflower, florets
- 2 cups walnut pieces unsalted
- 1 TBSP chili powder
- 2 tsp cumin ground
- 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 red onion medium
- 1/2-3/4 cup apple cider vinegar or white vinegar of choice
- 1 tsp salt or to taste
- ¾ cup water boiled
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!
Notes
- The cauliflower and walnut taco meat can be made ahead and refrigerated for 4-5 days for convenience.
- Quick-pickled red onions add sharp acidity and can be stored in the fridge for multiple uses.
- Use either flour or corn tortillas based on personal preference or dietary needs.
- Adjust the amount of jalapeños and cayenne pepper to control heat level.
- Nutrition values vary depending on toppings, sauces, and tortilla choice; adjust as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 345 kcal
% 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.
User Reviews
Overall Rating
5
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