Healthy, plant-based tacos full of benefits and they easily come together in under 15 minutes! They're a favorite weeknight meal around here because of the minimal work and cleanup!
The cauliflower/walnut mixture gives it a “meaty” texture and the seasonings make it explode with taco flavor!
These tacos are actually one of the first recipes I put on this site in 2014, but I've given them a little update here.
Cauliflower is so versatile it can be used many different ways. That's the key to making vegetables taste good, add seasonings!
There's so much flavor in this, it's easy to fool people into thinking they're not eating cauliflower.
Health Benefits
Cauliflower is part of the cruciferous veggie family and contains glucosinolates, which are sulfur and nitrogen containing compounds that naturally cleanse your kidneys.
Cauliflower is also high in fiber, so it's good for your gut health and weight loss goals.
Walnuts add a healthy fat, which helps your body absorb more of the benefits from everything in this recipe. You always want a good fat with meals!
Eating walnuts regularly is a great way to get in omega-3's which help boost brain health.
Instructions
The process to make the cauliflower/walnut “meat” is very similar to making cauliflower rice.
All you need is a food processor to do it. The key is to NOT over pulse it or else it'll become too mushy.
I love using this plant-based “meat” in butter leaf lettuce or romaine leaves for a lighter meal, but it's also just as good in a regular tortilla or on top of a salad.
If you're not sticking to a raw diet, you could also heat it up to your liking. I suggest heating it over low to medium heat until it's heated through.
Top it with pico de gallo, guacamole or my favorite, cashew sour cream.
Enjoy!
Cauliflower Walnut Tacos
Equipment
- food processor
Ingredients
- 1/2 Medium Cauliflower
- 1 cup Walnuts (raw)
- 2 tbsp Tamari (soy sauce)
- 2 tsp Cumin
- 1 tsp Chili Powder
- Butter Leaf Lettuce (or romaine leaves)
Toppings
- Cashew Sour Cream
- Pico De Gallo
- Guacamole
Instructions
- Add all the ingredients (except lettuce) to your food processor. Pulse (just PULSE) until cauliflower and walnuts are broken up and everything is mixed together. It should be a rice like texture, like cauliflower rice. Don't over pulse because it will get too mushy.
- Make sure to taste the mixture in case you want to adjust the seasonings. Scoop the mixture into lettuce and top with pico de gallo, cashew sour cream or guacamole. Store leftover cauliflower mixture in the refrigerator up to 2 days. NOTE: these are raw tacos and delicous this way but you can also heat the mixture over medium to low until heated through.
