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Homemade Cauliflower Walnut Taco Meat photo

Cauliflower Walnut Taco Meat

This Cauliflower Walnut Taco Meat is a game-changer! A hearty, plant-based filling that’s deliciously seasoned and perfect for taco night.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/4 cup onion roughly chopped
  • 1/2 cup red bell pepper roughly chopped
  • 1 small cauliflower florets cut into small pieces (about 4 cups)
  • 2 cups raw walnuts
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon oregano (optional)

Equipment

  • Food processor
  • Skillet
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Start by gathering all your ingredients. Roughly chop the onion and red bell pepper. Cut the cauliflower into small florets, making sure they are around the same size for even cooking.
  2. In a food processor, combine the raw walnuts and cauliflower florets. Pulse until they are finely chopped, similar to the texture of ground meat. Be careful not to over-process, as you want a bit of texture.
  3. Heat a skillet over medium heat. Add a splash of olive oil, then toss in the chopped onion and bell pepper. Sauté for about 5 minutes or until they are soft and fragrant.
  4. Add the processed walnut and cauliflower mixture to the skillet. Stir well to combine with the sautéed onion and bell pepper.
  5. Sprinkle in the chili powder, cumin, salt, and oregano (if using). Mix everything thoroughly to ensure the spices are evenly distributed. Cook for an additional 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly crispy.
  6. Your Cauliflower Walnut Taco Meat is now ready! Serve it in taco shells or over a bed of greens. It pairs beautifully with toppings like avocado, salsa, or even a refreshing Cilantro Lime Rice.

Notes

  • Texture is key: Make sure not to over-process the walnuts and cauliflower; you want some bite in your taco meat.
  • Storage: The taco meat can be stored in an airtight container in the refrigerator for up to 5 days.
  • Freezing: It also freezes well; just thaw in the refrigerator overnight before reheating.