- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Serves: 4 people
Ingredients
Cauliflower Walnut "Meat"
- 2 tbsp. olive oil
- 1/2 large white onion, finely diced
- 3 cloves garlic, minced
- 1 c raw walnuts
- 7 medium mushrooms (I used white)
- 3 c riced cauliflower
- 3 tbsp. minced chipotle peppers in adobo
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
Salad
- 4 multigrain tortillas
- 1 c water
- 1 tbsp. olive oil
- 2 heads romaine, chopped
- 20 cherry tomatoes, halved
- 2 avocados, halved and sliced
- 10 radishes, sliced
- 4 tbsp. fresh cilantro
- 4 tbsp. sliced green onion
Instructions
- Preheat oven to 350 degrees F. Spray tortilla shell molds with non-stick cooking spray.
- Add water and 1 tablespoon olive oil to a bowl. Dip the tortillas in the water/ olive oil mix and place into the tortilla shell molds. Place in preheated oven for 10-15 minutes, or until shells are crispy and browned.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add the diced onion and minced garlic to the pan and sautéed until translucent, 3-4 minutes.
- In a large food processor, pulse the mushrooms and walnuts until finely diced. Do not pulse for too long, or else a paste will form! Add the mushrooms and walnuts to the skillet, along with the riced cauliflower. Next, add in the chipotle peppers in adobo and the spices. Stir to combine, and cook, stirring occasionally, for 6-8 minutes, until cauliflower is fully cooked.
- To assemble the bowls: Layer the romaine, then several scoops of the taco meat, and top with desired veggies and the sliced avocado.
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