ROASTED CAULIFLOWER WALNUT TACO MEAT
A wonderful vegan alternative to ground meat fabulous as is and with tacos, nachos, pizza, pasta, enchiladas, burritos, nachos or in Chili, Curries, soups etc… Use to top salads, fill Nori wraps, soft organic corn or flour tortillas, collards, lettuce leaves and rice paper wrappers. Add shredded seasonal veggies, and guacamole, piccolo, salsa, pesto or my Cashew Cheddar cheese for an amazing vegan meal everyone will love, meat eaters included. For an easy appetizer spoon a little guacamole on tortilla chips, lettuce leaves, crackers, triangles of cabbage or peppers etc, then top with the crumble, sassy salsa and fresh cilantro. YUM!
INGREDIENTS:
1 medium head organic white or orange cauliflower, wash, dry, cut into florets (approx 6 cups)
3 – 4 garlic cloves, minced (approx 1.5 tsp)
2 cups raw walnut halves or pecans or almonds
1 tomato, seeded and chopped (approx 1 cup)
2 tbsp Maison Orphee olive oil
2 tbsp Coconut Aminos or organic gluten free, low sodium Tamari
1 tsp cumin or more to taste
1 tsp mild chili powder
1 – 2 tsp chipotle powder, or to taste
1.5 tsp smoked paprika, or to taste, if this is spicy reduce the amount if needed
3 – 4 tbsp nutritional yeast, if desired
1 tsp Himalayan sea salt, or sea salt and black pepper, to taste
DIRECTIONS
A wonderful vegan alternative to ground meat fabulous as is and with tacos, nachos, pizza, pasta, enchiladas, burritos, nachos or in Chili, Curries, soups etc… Use to top salads, fill Nori wraps, soft organic corn or flour tortillas, collards, lettuce leaves and rice paper wrappers. Add shredded seasonal veggies, and guacamole, piccolo, salsa, pesto or my Cashew Cheddar cheese for an amazing vegan meal everyone will love, meat eaters included. For an easy appetizer spoon a little guacamole on tortilla chips, lettuce leaves, crackers, triangles of cabbage or peppers etc, then top with the crumble, sassy salsa and fresh cilantro. YUM!
- Main Course
- Prep Time: 10 minutes, baking time approx 1 hour
- Serves 6 – 8
- Vegan, Paleo, Gluten/Soy/Dairy free, Raw option if desired
INGREDIENTS:
1 medium head organic white or orange cauliflower, wash, dry, cut into florets (approx 6 cups)
3 – 4 garlic cloves, minced (approx 1.5 tsp)
2 cups raw walnut halves or pecans or almonds
1 tomato, seeded and chopped (approx 1 cup)
2 tbsp Maison Orphee olive oil
2 tbsp Coconut Aminos or organic gluten free, low sodium Tamari
1 tsp cumin or more to taste
1 tsp mild chili powder
1 – 2 tsp chipotle powder, or to taste
1.5 tsp smoked paprika, or to taste, if this is spicy reduce the amount if needed
3 – 4 tbsp nutritional yeast, if desired
1 tsp Himalayan sea salt, or sea salt and black pepper, to taste
DIRECTIONS
- Preheat oven to 375F degrees and line a baking sheet with parchment paper.
- In a food processor, process the cauliflower in batches until well minced, transferring to a large mixing bowl between batches. (Be mindful not to over process – ideally texture will resemble rice). Pat the cauliflower with a towel to remove excess moisture.
- Add garlic to processor and whirl until minced, then add in walnuts, pecan or almonds and pulse to roughly chop.
- Add the tomato and olive oil, pulsing to a crumbly texture. Stir this mixture into the cauliflower with remaining ingredients/spices until well blended. Taste and adjust seasonings.
- Place mixture on the prepared baking sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 minutes afterwards, until crumbles are slightly dry and browned. Use as suggested for a delish meal you will make a fave. This combo stores in the refrigerator up to 3 days, and the freezer, up to 2 months.
- I go heavy on the spices as it suits my palate. Use the lesser amount and taste to appease your preference - the flavors meld wonderfully as these roasts.
- This mixture can be eaten ‘raw’ if you like yet the roasting makes magic of it. If you do choose to try it raw, I suggest you decrease the garlic a little. Always season to taste.