Who knew cauliflower and walnuts could make taco magic? This filling is hearty, flavorful, and delicious in everything from wraps to bowls—especially when topped with that zesty Cilantro Lime drizzle that wakes up every bite.
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Culiflower Walnut Tacos with Cilantro Lime Dressing
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Cauliflower and walnuts make a fantastic taco filling with amazing texture and flavor. This versatile mixture can also be used in salads, stuffed peppers, pizzas, wraps, Mexican lasagna, or even tossed with pasta. The Cilantro Lime Dressing adds a sweet, creamy finish with just the right amount of zip to round out this Mexican-inspired favorite.
Ingredients
- 8 (6-inch) corn tortillas
- 1 pound cauliflower, cut into florets
- 1 cup walnuts
- 4 ounces mushrooms (any type) (optional)
- 1 onion, roughly chopped (optional)
- 1 tablespoon lime juice
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 large ripe avocado, pitted and peeled
- 2 garlic cloves, peeled
- 1 jalapeno pepper, seeded
- 1/2 cup fresh cilantro leaves
- 1/2 cup orange juice
- 1/4 cup water, or more as needed
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup (or one pitted date)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt or to taste
- 1 cup sliced olives
- 1 cup sliced green or red bell peppers
- 1/2 cup sliced green onion
- 2 cups fresh or (thawed) frozen corn
- 1 mango, pitted, peeled, and diced
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Wrap the tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds. Drape each tortilla over two bars of an oven rack and bake for 8-10 minutes to crisp up into a taco shell shape. Watch the tortillas carefully as they can burn quickly. Remove and set aside.
- Put the cauliflower, walnuts, mushrooms (if using), and onion (if using) in a food processor and pulse until the mixture looks like rice. Be careful not to puree the mixture.
- Transfer the mixture to a large bowl, add the lime juice, chili powder, smoked paprika, oregano, garlic powder, onion powder, cumin, salt, and pepper, and mix thoroughly. Spread out the mixture on the lined baking sheet and bake for 20-30 minutes or until the filling is golden brown and as dry as you like.
- Meanwhile, combine all the dressing ingredients in a blender and blend until creamy and smooth.
- Fill the taco shells with the cauliflower walnut filling, drizzle with the dressing, and add your choice of toppings.
Tip: I love freezing the cauliflower–walnut mixture in portioned freezer bags so it’s ready for quick and easy meals anytime. Make a big batch, freeze it, and enjoy this flavorful filling in tacos, wraps, salads, or pasta dishes whenever you need a fast dinner.
- Prep Time: 20
- Cook Time: 30
- Cuisine: Mexian, American
