Roasted Walnut and Cauliflower Tacos
Seasoned cauliflower acts as a convincing meat substitute in these tacos, appealing to both vegetarians and meat-lovers alike.
Featuring California Walnuts
Ingredients
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 | ||