Yields5 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
1head cauliflower, small, chopped
1cupCalifornia walnuts, chopped
2tbspolive oil, divided
¾cuponion, minced
2tspgarlic, minced
1medium jalapeno, seeded and minced
½cupwater
¼cuptomato paste
2tspchili powder
1tspcumin, ground
1tsporegano, dried
½tspsalt, or to taste
1
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.
2
Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
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 and 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.
4
Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.
Optional: Cauliflower mixture may be pulsed in a food processor so that it resembles the texture of ground meat.
Meat add in option: For a non-vegetarian dish add in (1 lb) 93% lean ground beef and cook through until brown.
Make It A Meal: Serve with a fruit salsa and sliced avocados
Walnuts are high in fiber and omega-3 fatty acids. They are also both tree nuts and drupes, which means that they are a fruit whose fleshy layer surrounds the shell and holds a seed inside. Examples of drupes are walnuts, almonds and pecans as well as peaches, plums and coconuts.
Ingredients
1head cauliflower, small, chopped
1cupCalifornia walnuts, chopped
2tbspolive oil, divided
¾cuponion, minced
2tspgarlic, minced
1medium jalapeno, seeded and minced
½cupwater
¼cuptomato paste
2tspchili powder
1tspcumin, ground
1tsporegano, dried
½tspsalt, or to taste
Directions
1
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.
2
Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
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 and 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.
4
Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
