Roasted Walnut & Cauliflower Tacos


Cauliflower is having a moment (move over kale!). From mashed potatoes to rice to pizza dough, cauliflower seems to be everywhere. I haven't yet tried any of these cauliflower variations, but I am sure they don't disappoint. Today's recipe is more about texture and the amazing combination that roasted walnuts and cauliflowers make. These tacos have a burst of flavor in them from the slightly bitter taste of cauliflower, the crunch from the walnuts, and the sweetness that the tomato base brings. Hmmm...just thinking about it makes me hungry. Of course, like any taco, feel free to go crazy with toppings. I love adding some romaine lettuce for extra crunch, and cheese. Avocado goes well with this as well.

The original recipe was found on Food & Nutrition as one of their test kitchen recipes. I made a few alterations, mostly in the sauce and maybe some of the serving sizes. I am so glad I gave this recipe a try because this is a great taco filling for a meatless dinner. Texture and color from the cauliflower and walnuts have a sneaky resemblance to a "normal" beef taco, but (maybe I'm biased) I think the flavors in this version are a lot more interesting.

Let me know if you give this recipe a try and what your thoughts are! I'd love to hear any new variations!

Serves 6

Ingredients

  • 1 small cauliflower, chopped

  • 1/2 cup chopped walnuts

  • 2 tablespoons of olive oil

  • 1/2 onion, chopped finely

  • 2 garlic cloves, minced

  • 1 small jalapeno, seeded and minced

  • 1 cup of sauce*:

  • 15oz of tomato sauce

  • 8 oz of tomato paste

  • 1 tbsp oregano

  • 1.5 tsp of dried garlic

  • 1 tsp chili powder

  • salt/pepper to taste

*if you don't want to make this much sauce, you can simply use 3/4 cup of tomato sauce + 1/4 cup tomato paste and mix in the herbs. However, this sauce is great for a variety of meals including pizza (!).

Directions

  1. Preheat oven to 475 degrees F.

  2. In a bowl, coat cauliflower with 1 tbsp of olive oil. Place on baking sheet and roast for 20-30 minutes.

  3. Remove cauliflower, reduce oven temperature to 350 degrees F and toast walnuts for a few minutes until lightly browned. Mix walnuts together with cauliflower.

  4. With remaining olive oil, heat up a small pan to saute the onion for 5 minutes, until slightly browned.

  5. Add garlic and jalapeno and cook for 2 more minutes.

  6. Combine remaining ingredients together to make the tomato-based sauce.

  7. Toss everything together and voila! You are ready for taco night.

I love the idea of adding this to romaine lettuce for delicious lettuce wraps. For a more filling meal, though, I would highly recommend adding this to tacos.

What do you think about this cauliflower craze? Yay or nay? With this recipe, I am currently a fan, and eager to try out some other recipes that focus on this cruciferous vegetable.

If you share your results on social media, be sure to use #nibblesandbits. I want to see your creations!

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