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Walnut & Cauliflower Taco Filling
If you have some time and want to avoid negating any health benefits of the nuts by cooking them at a high temperature, which forms a compound called acrylamide, preheat oven to 250°F. If you want to make this as quickly as possible, preheat your oven to 350°F. If using fresh cauliflower, add it into a food processor and pulse until you have 3 cups of riced cauliflower. Place the processed. . .
Prep Time: 00:10
Cook Time: 00:40
3 cups riced cauliflower, thawed if frozen
3/4 cup finely chopped raw walnuts, measured after chopping, or 1 cup halved walnuts if measured before chopping
2 tablespoons low sodium tamari
1 tbsp chili powder
2 tsp sweet smoked paprika
1 tsp tomato powder, or use equal amount tomato paste
1/2 tsp garlic powder
1 tsp onion powder
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper, optional
1If you have some time and want to avoid negating any health benefits of the nuts by cooking them at a high temperature, which forms a compound called acrylamide, preheat oven to 250°F. If you want to make this as quickly as possible, preheat your oven to 350°F.
2If using fresh cauliflower, add it into a food processor and pulse until you have 3 cups of riced cauliflower. Place the processed cauliflower into a big bowl. Next pulse the walnuts in the food processor until crumbly and then add them to the same bowl. If you don't have a food processor or don't feel like using it, you can buy frozen riced cauliflower and roughly chop or crush the walnuts by hand.
3Into the bowl with the cauliflower and walnuts, add in the tamari or coconut aminos and stir until everything is coated. Then add in all of the spices and stir again until well-mixed.
4Spread the mixture out thinly on a parchment paper or silpat lined baking sheet and bake for 1 hour if using low temperature option, or 40 minutes if using high temperature option. Make sure to stir it around at least once half way through the cooking time so that it cooks evenly.
5Remove from oven and add additional salt to taste or cayenne pepper for more spice. Allow to cool slightly, then add to tacos, taco salads, wraps, sauces, or anywhere else you'd like. To make this taco salad I started with a bed of chopped spring mix, added guacamole, the corn salsa from my last recipe post, shredded purple cabbage, and a drizzle of cashew sour cream.
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