Cauliflower Taco Filling WFPB Version 2

IMG_0821When I first made this recipe, I was working off another blogger’s post (see original post for credits).  And it was good, but I did notice some areas of improvement that I thought would raise this to the next level.

First, I added twice the amount of mushrooms which helps keep moisture into the mixture.  Second, I adjusted the seasonings to my family’s liking, and third, I cooked this on the stove top in a cast iron pan, saving about 30 minutes of cooking time and kept the mixture from drying out.  I’m really happy with the outcome, a good crumbly texture that isn’t dry, full of taco seasonings, heap it on tortillas and top with your favorite finishing touches.  I used fresh tomato, onion, cilantro, avocado and a little hot sauce.  Healthy, delicious and totally plant-based.

Cauliflower Taco Filling Version 2

  • 1 Medium to Large Cauliflower, broken down into 2 or 3 inches pieces.  (Discard outer green leaves and stem)
  • 1/2 Cup Raw Walnuts
  • 1- 8 Oz Package Fresh Mushrooms
  • 2 TBSP Soy Sauce (I used low sodium)
  • 2 TBSP Chili Powder
  • 1/4 Tsp Liquid Smoke
  • 2 Tsp Cumin
  • 1 Tsp Salt (Optional if you used full sodium Soy Sauce)
  • 1 Tsp Smoked Paprika
  • 1 Tsp Dried Mexican Oregano
  • 2 Tsp Garlic Powder
  • 1/4 Cup Vegetable Broth

In a food processor, using the blade attachment, process the cauliflower to rice-size pieces.  Don’t overload the processor, you don’t want to liquify the cauliflower.  It will likely take 3 or 4 batches to process a large head.   Set aside in a large bowl.  Next, process the walnuts to a medium fine grind and add to the bowl.  Follow with the mushrooms, processing to medium fine pieces and add to the bowl.

Add 2 Tablespoons of Soy sauce and stir well.  Heat a large cast iron (or non stick) skillet on medium, add the vegetable broth and the cauliflower mixture.  Top with remaining spices (you may want to hold back on adding the salt until you have cooked the mixture a while and determine the saltiness of it).  Also, depending on the size of your cauliflower you may or may not need to adjust the salt.  I used the whole teaspoon and it was perfect.

Stir mixture, cooking on medium until the mushrooms and cauliflower are tender and the seasonings are all combined, about 15 minutes.

Serve on warm tortillas with your favorite toppings.  Enjoy!

 

 

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3 thoughts on “Cauliflower Taco Filling WFPB Version 2

  1. Debra, I sent you another email about this recipe. I had a question. Do you use pure corn tortillas for it? Or pure flour ones? I heard there was a new one which was part flour and part corn. But I can’t find these in the store. What kind did you use?

    Cindy

    On Tue, Jun 5, 2018 at 9:44 AM, Cooking For All Appetites wrote:

    > Debra posted: “When I first made this recipe, I was working off another > blogger’s post (see original post for credits). And it was good, but I did > notice some areas of improvement that I thought would raise this to the > next level. First, I added twice the amount of mu” >

    Like

    1. I used Non GMO, no oil corn tortillas that I got at Sprouts. And yes, there are several brands out there that are part corn and part flour, I really like them as they are flexible and tasty. Sprouts has one as well that is green chili, wheat and corn. So many tortillas, so little time….

      Like

  2. Debra, I answered my own question by going to your web site. I see that you are doing tortillas for it. I’m on a restricted carb diet and am cutting carbs. I guess I could eat it wrapped in lettuce as the tortilla shell.

    Like

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