Cauliflower Walnut Tacos
Cauliflower Walnut Tacos recipe
Recipe Courtesy of California Walnuts (walnuts.org)
Makes 6 servings
The Filling:
1 head cauliflower, small, chopped
1 c. California walnut pieces, chopped
2 T. olive oil, divided
¾ c. onion, minced
2 t. garlic, minced
1 jalapeño, medium, seeded, minced
½ c. water
¼ c. tomato paste
2 t. chili powder
1 t. cumin, ground
1 t. oregano, dried
½ t. salt, or to taste
Preheat oven to 475ºF. Coat cauliflower with 1 tbsp. olive oil; place on a baking sheet and roast for 25 to 30 minutes or until lightly browned. Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
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 jalapeño 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.*
The Tacos:
12 tortillas, corn, small, warmed
1½ c. green cabbage, shredded
¾ c. cotija cheese, crumbled
½ c. California walnuts, chopped, toasted
Cilantro leaves, fresh
Lime wedges
To serve: Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.
*NOTE: If desired, cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.