These cauliflower-mushroom tacos are unbelievable. This is definitely our go-to taco recipe. My family couldn’t believe it when I told them they were made with riced cauliflower, walnuts and chopped mushrooms. The combination gives a great consistency and all the spices add up to MAJOR flavor. This mixture can be used for tacos, soft tacos, nachos, tostadas, and burrito bowls. The possibilities are endless.
Cauliflower-Mushroom Tacos
These cauliflower-mushroom tacos are unbelievable. The combination gives a great consistency and all the spices add up to MAJOR flavor.
Ingredients
- 3 c riced cauliflower, fresh or frozen
- 8 oz baby bella mushrooms (or your preference), chopped
- 1/4 c walnuts, chopped (reduced or eliminate if trying to reduce fat)
- 4 tbsp soy sauce, low sodium
- 4 tbsp chili powder
- 4 tea cumin
- 2 tea smoked paprika
- 1 tea garlic powder
- 1 tea onion powder
- 1/4 tea ground black pepper
- salt to taste, if desired
- garnish for tacos: lettuce, tomatoes, salsa, onion, jalapeños, avocado, etc.
Instructions
- Line a large cookie sheet with parchment paper and set the over to preheat to 350°F.
- Chop the mushrooms to a rice like consistency either by hand or with a food processor. Place in a large bowl.
- Pulse or chop the walnuts to the same consistency and place in the bowl with mushrooms.
- Add the 3 cups of riced cauliflower to the bowl. (Frozen is fine. It does not need to thaw).
- Add the soy sauce and mix well.
- Now stir in the spices and mix well, making sure it all combined and mixed thoroughly
- Spread the mixture onto the cookie sheet and bake for 30 minutes.
- Stir lightly and continue baking for an additional 10 minutes.
- Assemble tacos and garnish with toppings such as: lettuce, tomatoes, onion, avocado, jalapeños, salsa, etc. ENJOY!
