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Servings: 2 People
Calories: 314kcal
Cauliflower Walnut Taco Meat
Equipment
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Ingredients
- 1 tablespoon olive oil
- 1/2 head head of cauliflower 3 cups chopped
- 1/2 cup walnuts
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
- 3 - 4 tablespoons water
Instructions
- Prepare the ingredients: use a food processor or sharp knife to cut 1/2 head head of cauliflower into small crumbles resembling the size of cooked ground meat. Chop 1/2 cup walnuts similar in size to the cauliflower.
- Heat 1 tablespoon olive oil over medium heat in a heavy skillet. Once the oil is hot, reduce to medium-low heat and add the chopped cauliflower; cook until it starts to turn soft.
- Add the walnuts and spices; stir until all of the spices are mixed with the cauliflower-walnut mixture.
- Reduce the heat to low heat; add the water and simmer for 10 minutes until most of the liquid absorbs.
Notes
Serve in taco shells, wraps, burrito bowls, or salad.
Substitutions:
Cauliflower can be replaced with roughly chopped portobello mushrooms, or crumbled tempeh or tofu.
Walnuts can be replaced with chopped cashews, pecans, almonds or chopped pepitas or sunflower seeds for a nut-free version.
Nutrition
Serving: 1.5cup | Calories: 314kcal | Carbohydrates: 16g | Protein: 8g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Sodium: 146mg | Potassium: 711mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1801IU | Vitamin C: 72mg | Calcium: 92mg | Iron: 3mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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