Roasted Walnut and Cauliflower Tacos
Description
Seasoned cauliflower acts as a convincing meat substitute in these tacos, appealing to both vegetarians and meat-lovers alike.
Ingredients
Filling
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1 head cauliflower, small, chopped
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1 cup California walnut pieces, chopped
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2 tablespoons olive oil, divided
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¾ cup onion, minced
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2 teaspoons garlic, minced
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1 jalapeno, medium, seeded, minced
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½ cup water
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¼ cup tomato paste
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2 teaspoons chili powder
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1 teaspoon cumin, ground
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1 teaspoon oregano, dried
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½ teaspoon salt, or to taste
Tacos
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12 tortillas, corn, small, warmed
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1 ½ cups green cabbage, shredded
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¾ cup Cotija cheese, crumbled
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½ cup California walnuts, chopped, toasted
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Cilantro leaves, fresh
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Lime wedges
PREPARATION
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Preheat oven to 475ºF. Coat cauliflower with 1 tbsp. olive oil; place on a baking sheet and roast for 25 to 30 minutes or until lightly browned.
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Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
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Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic and jalapeno cook for 2 minutes more. Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture.
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Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.
Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.
NUTRITION
- Calories: 437 cal
- Total Fat: 30 g
- Polyunsaturated Fat: 16 g
- Cholesterol: 15 mg
- Sodium: 515 mg
- Carbohydrates: 37 g
- Dietary Fiber: 7 g
- Protein: 12 g