Home Recipes Roasted Walnut and Cauliflower Tacos

Roasted Walnut and Cauliflower Tacos

Seasoned cauliflower acts as a convincing meat substitute in these tacos, appealing to both vegetarians and meat-lovers alike.

	Filling
1	head cauliflower, small, chopped
120 g	California walnut pieces, chopped
2 tbsp	olive oil, divided
100 g	onion, minced
2 tsp	garlic, minced
1	jalapeno, medium, seeded, minced
120 ml	water
30 g	tomato paste
2 tsp	chili powder
2 tsp	cumin, ground
1 tsp	oregano, dried
1 tsp	salt, or to taste
	Tacos
12	tortillas, corn, small, warmed
200 g	green cabbage, shredded
150 g	Cotija cheese, crumbled
100 g	California walnuts, chopped, toasted
	Cilantro leaves, fresh
	Lime wedges

Step 1
Preheat oven to 250 ºC. Coat cauliflower with 1 tbsp. olive oil; place on a baking sheet and roast for 25 to 30 minutes or until lightly browned.
Step 2
Reduce oven temperature to 170 ºC and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
Step 3
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.
Step 4
Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.

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