Cauliflower Taco Filling

IMG_0804It seems like there is no end to the versatile nature of cauliflower.   As a kid the only way cauliflower showed up on our plates was boiled and doused with butter – not very appealing.  But oh, cauliflower, what a long way you’ve come!  Mashed, pizza crusts, cauliflower steaks, buffalo wings, roasted, curried, and casseroled – so it makes perfect sense to process it into taco filling.

This isn’t my recipe, I got this from the “BrandNewVegan” website and though I changed it up a little, I can’t take credit.   You do really need a food processor for this one – processed cauliflower, walnuts and mushrooms are spiced up with soy sauce, chili powder, cumin, paprika, garlic and onion powder, then baked.  I made it as directed but I doubled the garlic and onion powder.  I found the end mixture to be fairly dry in consistency, so you might consider baking a little less or adding an additional four ounces of mushrooms for moisture.   However, the flavor was pleasantly taco, so that was a good thing.

I did notice that in the narrative he stated he added a full cup of walnuts to the mixture, but the recipe itself stated 1/2 cup.  I opted to use 1/2 cup, as I didn’t want to have too much fat in the recipe.  I think that was plenty, it gave a little crunch/chew to the mixture.  The recipe made a healthy four cups of filling.

I also made a loose version of his green chili sour cream and I have to say that really helped with providing moisture to the end product.   I will make that for other things as well.  I didn’t follow his recommendation of condiments and chose traditional “sour cream”, tomato, diced onion, shredded cabbage, cilantro and avocado. Add your favorite toppings and I’m sure you’ll enjoy these as much as we did.   Here’s a link to his Facebook page and my pictures of the process below.  Enjoy!



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