A flavorful, plant-based taco “meat” made from a blend of cauliflower florets, walnuts, chipotle peppers, and spices—baked until crisp and perfect for tacos, bowls, burritos, nachos, and more.
Why You’ll Love This Recipe
- Mimics the texture of ground meat using wholesome ingredients: cauliflower and walnuts
- Quick and easy—just pulse, bake, and serve in about 35 minutes
- Versatile—ideal for tacos, burrito bowls, queso-topped nachos, and freezer-friendly for meal prep
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups cauliflower florets
- 2 cups walnuts (raw, unsalted)
- 2 chipotle peppers in adobo
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- Optional: 2 tbsp lime juice, ½ tsp garlic or onion powder, pinch of cayenne
directions
- Preheat oven to 375 °F (190 °C).
- Pulse cauliflower, walnuts, chipotles, spices (and optional items) in food processor until crumbly, meat-like texture.
- Transfer mixture to greased baking sheet.
- Bake for 30 minutes, stirring halfway to promote even crisping.
- Serve warm in tacos, burritos, bowls, nachos, enchiladas—your call!
Servings and timing
- Yield: ~6 servings (½ cup each)
- Prep Time: ~5 minutes
- Cook Time: 30 minutes
- Total Time: ~35 minutes
Variations
- Add mushrooms: Combine cauliflower, walnuts, and mushrooms for extra umami and moisture
- Nut‑free: Substitute walnuts with pepitas, sunflower seeds, or add extra mushrooms
- Skillet method: Cook pulsed mixture in skillet over medium heat for ~15–20 minutes instead of baking
- Adjust spice: Use more or fewer chipotles or cayenne to suit your taste, or swap chipotles for smoked paprika or chili powder
storage/reheating
- Refrigerator: Store in airtight container for up to 5 days
- Freezer: Freeze baked taco meat up to 3 months; reheat in skillet or microwave after thawing
FAQs
How do I reheat this taco meat?
Reheat in skillet with a splash of water or in the microwave until warm.
Can I prepare this ahead of time?
Absolutely—you can make it, then refrigerate for 5 days or freeze for later use.
Is this recipe gluten-free?
Yes—just ensure your tortillas or bowls are gluten-free.
How can I prevent the mixture from being too dry?
Add lime juice or garlic/onion powder, or stir in salsa or refried beans.
Can I use pre-riced cauliflower instead?
Yes—swap 3 cups of pre-riced cauliflower to save prep time.
Don’t have chipotle peppers—what’s a substitute?
Use adobo sauce only, or increase chili powder or smoked paprika for milder flavor.
Can I cook it in an air fryer or different temperature?
Yes—skillet cook for 15–20 minutes or bake at 350 °F for 30–40 minutes.
How long does it last?
Refrigerate up to 5 days; freeze up to 3 months.
What are nut-free substitutions?
Try pepitas, sunflower seeds, or mushrooms instead of walnuts.
Can I make it kid-friendly?
Yes—tone down the spice level by reducing or omitting chipotles and cayenne.
Conclusion
This cauliflower walnut taco meat is a standout meatless option—satisfyingly crunchy, richly flavored, and easy to customize. It fits seamlessly into tacos, burrito bowls, nachos, and more, while storing well for future meals. Whether you’re meal-prepping or hosting taco night, this flexible, tasty filling is sure to become a favorite.
PrintCauliflower Walnut Vegetarian Taco Meat
Savory and satisfying cauliflower walnut vegetarian taco meat made with finely chopped cauliflower and walnuts, seasoned with classic Mexican spices for a hearty, plant-based taco filling.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 small head cauliflower, chopped into florets
- 1 cup walnuts
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 2 tbsp water or vegetable broth
- Optional: lime juice and chopped cilantro for garnish
Instructions
- Add cauliflower florets and walnuts to a food processor. Pulse until the mixture resembles ground meat (do not overprocess).
- Heat olive oil in a skillet over medium heat. Add onion and garlic and cook for 3–4 minutes until softened.
- Add the cauliflower-walnut mixture to the skillet and sauté for 5–7 minutes until lightly browned.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast spices.
- Add tomato paste, soy sauce, and water. Mix until well combined and cook for another 2–3 minutes.
- Taste and adjust seasoning. Add a squeeze of lime juice and top with cilantro if desired.
- Serve in taco shells or lettuce cups with your favorite toppings.
Notes
- Use tamari for a gluten-free version.
- This mixture is great in tacos, burrito bowls, or as a salad topping.
- Make ahead and store in the fridge for up to 4 days or freeze for up to 2 months.
- Add diced mushrooms for extra umami flavor.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg