Cauliflower Walnut Taco MeatRecipe posted in: Lunch/Dinner
This meatless taco meat has an undeniably crumbly, meaty texture and is the perfect plant-based addition to tacos, burrito bowls and salads. Even better, this healthy recipe is vegan, gluten free and low carb! Add it to all of your favorite meals for a spicy and satisfying supper.
One serving of this Cauliflower Walnut Taco Meat contains 269 calories and six grams of net carbs per serving. It’s a great way to add a spicy flavor and meaty texture to any dish! Keep reading for some advice on using up this low-carb vegan recipe.
Create your own taco bar at home that’s complete with the works! Fill up small bowls with various toppings and arrange them on your kitchen island or dinner table. You can also lay out different types of keto friendly wraps and tortilla options. Check out the helpful guide below for setting up your own colorful taco bar!:
1. Start with a wrap. The most basic low carb option is a crisp and refreshing lettuce wrap. Buy full heads of your favorite lettuce (we love romaine!) and pull apart the leaves. Rinse and dry them thoroughly before setting them out for your dinner guests. If you’re craving a classic taco, peruse your local grocery and health food stores for low carb and gluten free tortillas. If you’re lucky, you may be able to find tortillas made from a low-carb base, such as cashew flour, cassava flour, chickpeas flour, egg whites, coconut or vegetables. We also love using fresh bell pepper halves for a tasty taco spin on stuffed peppers.
2. Pick a protein. From poultry and beef to seafood and tofu, there are plenty of protein options that you can pick from on your diet. In the spring or summer, the grill is a great place to start for all of your cooking needs. Grill up some sliced chicken, steak or shrimp for a flavor-packed taco that keeps you satisfied. If it’s not grill season, you can sauté your meat in a pan on your stove top or bake it in the oven. For a plant-based protein, cube up some tofu and dust it in your favorite spices before baking. Other plant-based options include soy chorizo, vegetarian beef crumbles or chicken strips and of course, this Cauliflower Walnut Taco Meat.
3. Try out some toppings. This is where things get fun! Your taco table should be filled with brightly colored veggies for filling up your low carb base. Start with non-starchy options, such as diced tomatoes, bell peppers, onions, purple cabbage, shredded lettuce and cauliflower rice. If you have some net carbs to spare for the day, you can include some starchy vegetables and good carbs like cubed sweet potatoes, corn, beans or brown rice.
4. Add some flavor. Healthy Fats are essential to your low-carb weight loss plan. Add some to your taco bar, including guacamole or chopped avocado, sour cream, shredded cheese, nuts and seeds. You can also include some low-calorie flavor additions, like spices and salsa.
If you’re enjoying dinner solo and don’t need to create an entire spread of taco goodness, we have plenty of low carb recipes that can take on this taco meat. Check out some of our favorite recipes below for some inspiration:
- Stuffed Bell Pepper Tacos >
- Easy Egg Tacos >
- Instant Pot Shredded Chicken Taco Soup >
- Mexican Veggie Egg Muffins >
- Black Bean and Goat Cheese Tostadas >
- Southwest Bean Salad >
- Cheesy Southwest Spaghetti Squash >
- Mexican Chicken Soup >
- Grilled Fish Tacos with Spicy Melon Salsa >
- Breakfast Tacos >
- Chockfull of Veggie Chili >
- Southwest Latin Flatbread >
For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 2 Healthy Fat
- 1 Vegetables
- 1 Extras
- 4 cups cauliflower florets
- 1 cup walnuts
- 1 Tbsp. olive oil
- 1 ¼ tsp. salt
- 1 Tbsp. cumin
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 Tbsp. tomato paste
- 1 Tbsp. Dijon mustard
- 1-2 tsp. hot sauce (optional)
- Pulse cauliflower and walnuts in a food processor until broken down into small, pea-sized pieces.
- Heat olive oil in a large pan over medium-high heat. Add cauliflower-walnut mixture and cook for 5-6 minutes, or until cauliflower is cooked through, stirring occasionally.
- Add all remaining ingredients to the pan and stir well to coat. Cook another 2-3 minutes, or until mixture is crumbly and resembles taco meat. Season with salt and pepper to taste.
- Use in any recipe that calls for taco meat, including but not limited to tacos, lettuce wraps, chili, quesadillas, burrito bowls, salads, casseroles, pizza, etc.