Cauliflower and Walnut Tacos

Cauliflower and Walnut Tacos
Cauliflower and Walnut Tacos

The meat for these Cauliflower and Walnut Tacos is prepared with a whole head of cauliflower, to which we add minced walnuts, some garlic and some spices, for a plantiful twist on the classic ground meat. These tacos are not only excellent and easy to prepare, they’re also healthy and filled with nutrients. Serve with this Avocado Cream, this Pickled Red Cabbage and this Cashew Sour Cream.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Cauliflower and Walnut Tacos

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 3 tablespoons olive oil
  • 1 head cauliflower, separated in tiny florets
  • 1/2 red onion, chopped
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon chili powder
  • 3 cloves of garlic, minced
  • 1 3/4 cup walnuts, minced
  • Sea salt and pepper, to taste
  • Tortillas
  • Garnishes: fresh cilantro, lime quarters, Avocado Cream, Pickled Red Cabbage, Cashew Sour Cream

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and the onion and sauté, stirring often, until the cauliflower browns in spots, about 10-15 minutes. Add the cumin, coriander, chili powder, garlic and walnuts and mix well. Cook for another 2 minutes while stirring. Taste and season with sea salt and pepper. Stuff in tortilla shells, garnish with your favorite taco toppings or with Avocado Cream, Pickled Red Cabbage and Cashew Sour Cream. Bon appétit!


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Tacos chou-fleur et noix

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 portions 1x
Scale

Ingredients

  • 3 c. à soupe d’huile d’olive
  • 1 tête de chou-fleur, découper en mini fleurons
  • 1/2 oignon rouge, haché
  • 1 1/2 c. à thé de cumin moulu
  • 1 1/2 c. à thé de coriandre moulue
  • 1 1/2 c. à thé de poudre de chili
  • 3 gousses d’ail, émincées
  • 1 3/4 tasse de noix, émincées
  • Sel de mer et poivre, au goût
  • Tortillas
  • Garnitures: coriandre fraîche, quartiers de lime, crème à l’avocat, chou rouge mariné et crème sûre à la noix de cajou

Instructions

Dans une grande poêle, chauffer l’huile d’olive à feu moyen-élevé. Ajouter le chou-fleur et l’oignon, et cuire en brassant souvent, pendant 10 à 15 minutes. Ajouter le cumin, la coriandre, la poudre de chili, l’ail et les noix. Bien mélanger et continuer de cuire pendant 2 minutes de plus. Goûter et assaisonner, au goût, de sel de mer et de poivre. Farcir des tortillas du mélange et garnir de vos accompagnements préférées, ou des accompagnements suggérés plus haut. Bon appétit!

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