I’m back and excited to share a new favorite: cauliflower walnut taco meat. I’m the proud (and tired) mom of a beautiful baby girl who just turned five months. These past months have been the most intense, rewarding, and transformative period of my life. I’ll write more later about my home birth experience and what I’ve been eating while breastfeeding, but for now I wanted to highlight this delicious, versatile plant-based taco meat.
For the first months after my daughter arrived, I stuck to a short list of reliable meals: tempeh tikka masala, a simple red lentil and rice kitchari, coconut black bean stew, West African peanut stew, and basic kale salads. I also leaned on sweet potato oat bran muffins for quick, nourishing snacks while breastfeeding. Now that I have a little more bandwidth, I’ve started experimenting again—making tofu stir-fries, lentil meatballs, and this cauliflower walnut taco meat.
The cauliflower walnut taco meat is simple to prepare and extremely flexible. I was inspired after tasting excellent cauliflower-walnut tacos at a farmer’s market, and at home I love using this taco meat in a hearty burrito bowl. It also works well on nachos or, with different seasonings, as a bolognese-style sauce.
I prefer it in a burrito bowl because the combination feels balanced and filling. I pair the taco meat with a quick black bean and corn salad and a lime vinaigrette tossed with romaine for fresh greens. Make the components during meal prep and you can assemble satisfying bowls in minutes. If you’re short on time, shortcuts work well: serve the taco meat with canned beans, store-bought salsa, and leftover rice for a fast, healthy meal.
As a new parent I’ve learned how valuable easy, nourishing recipes are. This cauliflower walnut taco meat is a great option to add to your weekly rotation—it’s flavorful, adaptable, and stores well for busy days.
Cauliflower Walnut Taco Meat
Jenné Claiborne
Ingredients
- 1/4 onion, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 1 small cauliflower, florets cut into small pieces (about 4 cups)
- 2 cups raw walnuts
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- Place the onion and bell pepper in a food processor and pulse until finely chopped.
- Add the cauliflower, walnuts, chili powder, cumin, oregano, and salt. Pulse until the mixture becomes a coarse crumble.
- Spread the mixture evenly on the prepared baking sheet and bake for 45 minutes, stirring halfway through.
- Taste and adjust seasoning with more salt if needed before serving.
Cauliflower Walnut Taco Meat Burrito Bowl
Jenné Claiborne
Ingredients
Black Bean Corn Salad
- 1 can black beans, drained and rinsed
- 2 cups frozen or fresh corn, thawed or quick-sautéed
- 1 ripe tomato, diced
- 1/4 cup red onion, diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt, plus more to taste
- Juice of 1 lime
Lime Vinaigrette
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup or agave
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin powder or seeds
- 1/3 cup grapeseed oil (or other neutral oil)
Burrito Bowl Assembly
- 1 cup cauliflower walnut taco meat
- 1 cup black bean corn salad
- 1/2 cup cooked rice (or rice and quinoa mix)
- 2 cups romaine lettuce tossed with lime vinaigrette
- 1/2 avocado, sliced
Instructions
Black Bean Corn Salad
- Combine the beans, corn, tomato, red onion, cilantro, lime juice, and salt in a bowl. Stir to combine and adjust seasoning to taste.
Lime Vinaigrette
- Add the lime juice, Dijon, maple syrup, black pepper, cumin, and oil to a jar. Tighten the lid and shake until emulsified.
- Toss romaine or other greens with the dressing just before assembling bowls.
Assemble the Bowl
- Place the cauliflower walnut taco meat, black bean corn salad, rice, dressed greens, and avocado in a bowl and serve.
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