This post contains affiliate links. Please see our disclosure policy.
Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Crumble. No Skillet needed .Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free. Jump to Recipe
Tacos need a filling that is flavorful, has texture, is easy and versatile. This Cauliflower Walnut filling fits perfectly! All the flavor, all the texture! Change up the spices and herbs for variation in flavor.
Pulse the walnuts and onion in a food processor, then pulse cauliflower, spices. Then spread the mixture and bake until preferred consistency. No stove top cooking needed. 1 Processor to 1 baking dish.
Change up the flavors to preference. I use my own chili powder blend. Change that up with different Mexican chilies for flavor variation. Add some bbq sauce for bbq crumble and clumpier. Use Cajun blend or Jamaican jerk blend. This taco “meat” is bean and lentil free. Add some spiced beans or refried beans to the tacos if you like.
Add this Taco meat to this Enchilada, or Spanish Rice Bowl, top these Nachos or add to this Lentil Tortilla Soup.
More Taco fillings, easy Carrot Walnut Taco Meat, Mango BBQ Soycurl/jackfruit Tacos. Berbere Spiced Jackfruit Tacos so much flavor!, Chipotle Shredded Butternut Tacos
Cauliflower Taco Meat - Cauliflower Walnut Taco Filling
Ingredients
Cauliflower Walnut "Taco" Meat:
- 1/2 cup raw walnuts
- 1/2 small onion, chopped
- 1/2 jalapeno, optional
- 1 small head of cauliflower, chopped into florets
- 1/2 medium tomato, , or 2 tbsp salsa, or oil packed sundried tomato
- 2 tbsp or more chili powder blend, (recipe that I use below)
- zest of a lime
- 1/2 tsp salt
Cilantro Avocado Cream:
- 1 avocado
- juice of 1 lime
- 1/4 tsp or more salt
- 1/4 cup cilantro
- a dash of black pepper and cayenne
Chili Blend:
- 1.5 tsp ground cumin
- 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 each of garlic powder, onion powder
- 1 tsp oregano
- 1/2 tsp ancho chili powder
- 1/4 to 1/2 tsp chipotle chili powder or flakes
- a good dash of ground cinnamon, , all spice/clove, black pepper, cayenne
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So i made this recipe. I used sun dried tomato instead of the tomato. it was AMAZING!!! and i must add that the avocado cream compliments this dish beautifully!! Even my dh who does not like avocado couldnt stop eating this. Instead of measuring 2 Tbs. of the chili blend, i added the spices directly to the mixture. I will be making this again and again. Thank you for another successful recipe
awesome!! i do that too. just add the spices based on the amount of the filling and my preference that day of what spice/herb flavor i want more of. 🙂
So happy with how this turned out! I’m vegan and my husband is a recently turned vegetarian and we both loved it. This will be one of our go-to Mexican meals from now on.
awesome!!
Hey! I just subscribed to your mailing list and I’m glad to have received this original recipe! I love the idea of using cauliflower to make the “meat”. Cauliflower is like the it thing now. It does so many things! Who would’ve thought? And walnuts are great to give help give a meaty texture too. I’m sure this pair would make a great burger 😉. Can’t wait to try this recipe of yours!
Thanks for this- looks great! Do you think it would freeze okay once baked? I’d love to make several batches ahead of time.
it should be fine frozen
This looks amazing! Can’t wait to try it
This sounds so yummy. Please suggest ways to make a nut free version.
Thank you!
oops forgot to add , more cauliflower or sunflower seeds or pumpkin seed for nutfree version
Can I use frozen riced cauliflower?
I have tried this with a similar recipe and it did not work as well. The cauliflower has a different consistency after being frozen. Fresh riced cauliflower would be better.
i havent tried it. it might work with longer bake time.
This looks really good. I am going to have to try it. Thank you for this
Exactly what I was thinking – we do lots of things we can freeze for busy-day meals. We’ve used lots of your recipes, ever since post punk was live (badly missed!)
awesome! Yes i miss the ppk forums too
This is really delicious and it makes a lot! An instant favorite for quick weeknight meals.
Awesome! I think it will freeze well too!