Cauliflower and walnut taco meat
Cauliflower and walnut taco meat
Ingredients
- 1½ cups fresh walnuts
- 250g cauliflower 'rice'
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ½ cup tomato pasta sauce
- 1 tablespoon chipotle in adobo sauce
- 2 tablespoons extra virgin olive oil
Method
- Pre-heat oven to 200°C. Line a large baking tray with baking paper.
- Place walnuts into a food processor and pulse for a minute until crumbled. Transfer to a mixing bowl.
- Add cauliflower rice, cumin, garlic powder and salt and mix well.
- Mix in tomato pasta sauce, chipotle in adobo sauce and olive oil until evenly combined.
- Turn mixture onto baking tray and spread into a thin layer. Bake for 20-25 minutes, turning over the crumbles half way, until they have dried out slightly.
- Serve immediately to fill soft tacos, burritos or on top of corn chips to make nachos.
Tips
Create your own cauliflower rice by grating raw cauliflower or pulsing it in a food processor. Recipe can be stored in the fridge for up to 5 days, and can be frozen.Credit
Recipe from Food as Medicine - Cooking to prevent and treat diabetes, by Dr. Sue Radd| Nutrients per serve | |
| Energy | 1,364kJ |
| Protein | 7g |
| Fat | 31g |
| Saturated fat | 3g |
| Carbohydrate | 5g |
| Sugars | NA |
| Dietary fibre | 4g |
| Sodium | 294mg |
For information purposes only. ©2025 Nuts for Life