Cauliflower Walnut Taco Meat (vegan, gluten-free, oil-free)
This cauliflower walnut taco meat is packed with flavor and the perfect meat substitute for burrito bowls, tacos, quesadillas, and salads.
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Ingredients
- 1 small head of cauliflower (about 4 heaping cups)
- 1 1/2 cups raw walnuts
- 1 adobo chipotle pepper, from the can
- 3 cloves garlic
- 1 tbsp chili powder
- 2 tsp cumin
- 1 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Place all ingredients into a large food processor. Pulse until everything is combined and broken down into little pieces.
- Pour taco meat onto the baking pan and spread it out evenly. Bake for 30-35 minutes, flipping halfway through. It is done when it is golden on top.
- Let it cool for a few minutes, then serve in burrito bowls, salads, tacos, or quesadillas. Enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.
Servings: 5