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Cauliflower Walnut Taco Meat

  • Author: Allison
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This cauliflower walnut taco meat is our go-to meat substitute for all our vegan Mexican dishes when we’re tired of beans and lentils! It’s easy to make, low carb, and full of healthy fat and antioxidants.


  • 1 medium head of cauliflower, chopped into florets
  • 1 cup raw walnut halves
  • 3 medium garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tbsp cumin 
  • 1 tsp dried oregano 
  • 1 tsp smoked paprika
  • 1 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 3 tbsp tomato paste
  • 1 tbsp extra virgin olive oil 


  1. Place the cauliflower, walnut halves, garlic, chili powder, cumin, oregano, smoked paprika, salt, pepper, and tomato paste in a food processor. Pulse until the mixture has a texture resembling that of rice or quinoa, pausing and scraping down the sides of the bowl as needed.
  2. Warm the oil in a large skillet over medium heat. Add the cauliflower walnut meat and cook, stirring occasionally, until the cauliflower is tender and the walnuts are lightly browned.
  3. Serve immediately. Leftovers can be stored in an airtight container in the fridge for a few days; reheat in a low oven as needed. 
  • Category: Supper, Lunch
  • Cuisine: Mexican

Keywords: vegan taco meat, cauliflower walnut taco meat, keto friendly cauliflower taco meat