CAULIFLOWER TACO “MEAT”
This recipe is a game changer if you are seeking a delicious alternative to meat in a taco or on nachos. It is an absolute MUST TRY! The "meat" is made with cauliflower, mushrooms, walnuts and lots of spices. My entire family gave it two thumbs up. The recipe is from Chuck Underwood at Brand New Vegan blog. It makes a lot and I did not have to change a thing.
Be prepared to possibly need extra time getting through security when traveling by plane with food. On a trip back from Florida in 2017 I had my carry-on searched...the leftover taco cauliflower "meat" that I was bringing back to Kentucky apparently looked suspicious. What’s cool is it gave me an opportunity to explain whole food, plant-based way of eating to the TSA employee!
CAULIFLOWER TACO “MEAT”
Ingredients
1 small head cauliflower, leaves and core removed
4 oz fresh mushrooms (I used cremini/baby bella)
1 cup walnuts
2 Tablespoons soy sauce
2 Tablespoons chili powder
2 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground pepper
1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F
Briefly pulse the mushrooms in a food processor until you have a rice-like consistency. Place in a large bowl.
Pulse the walnuts in the food processor to the same rice-like consistency. Add walnuts to the bowl with the mushrooms.
Cut the cauliflower into small pieces. Pulse the cauliflower in the food processor to the same rice-like consistency. Add to the bowl with the mushrooms and walnuts. Mix well.
In a small bowl whisk the soy sauce and spices.
Add the spice mix in with the “meat” mixture and toss until well combined.
Spread the mixture onto a parchment lined baking sheet. Bake for 30 minutes. Gently toss and continue baking for an additional 10-15 minutes.
