Cauliflower Walnut “Taco” Meat:
1/2 cup raw walnuts
1/2 small onion chopped
1 small head of cauliflower chopped into florets
2 tbsp salsa
2 tbsp or more chili powder
1.5 tsp ground cumin
1 tsp coriander
2 tsp paprika
zest of a lime
1/2 tsp salt
Coriander Avocado Cream:
juice of 1 lime
1/4 tsp or more salt
1/4 cup coriander
a dash of black pepper and cayenne
Line a large baking dish with parchment. Preheat the oven to 190 C.
Process the walnuts, onion and jalapeno until coarse mixture in a food processor.
Add cauliflower florets and salsa and pulse a few times to break some of the large cauliflower pieces.
Add the spices, salt, zest, 1 tsp oil and process until the cauliflower is evenly shredded.
Bake for 35 to 45 minutes. Move the mixture around twice in between. The onion should start caramelizing and the mixture should be crumbly but not overly dry. (taste the mixture carefully when moving it around the second time and add salt, spices if needed) Bake until desired consistency.
Coriander Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.
Assemble the tacos in warm tortillas with warm taco meat, salsa, avocado dressing, cilantro, jalapeno/pickled jalapeno and serve. Or add the taco meat to burritos, Nachos, Enchiladas, Salads.