Say goodbye to boring desk lunches and look forward to your midday break again! This meatless taco meat did occasionally make it's way into my kitchen pre-pandemic, but with meat prices changing daily, this recipe has made it's way into the staple category. Make this on Sunday and put it in containers for the week. Reheat when you're ready to eat.
Add lettuce, avocado, corn, beans, or any other Mexican style topping and turn your meal time into a fiesta with this perfect on the go lunch.
Meatless Taco Meat
- Baking Sheet
- Nonstick Baking Sheet (or parchment paper)
- Large bowl
- Measuring Cup and Spoons
- 2 packages riced cauliflower frozen or fresh, 12 ounces each (24 oz total) *Or use 1 head chopped Cauliflower
- 1 cup walnuts chopped
- ½ cup water
- 1 can tomato paste 6 oz
- 1 tablespoon Cumin
- 1 tablespoon Paprika
- ½ tablespoon Chili Powder
- ¼ teaspoon salt
- 1 tablespoon jalapenos diced (optional)
- 1 tablespoon cilantro optional
- Preheat the oven to 475 degrees
- Evenly spread cauliflower out on the prepared baking sheet. Be sure to use parchment paper or a reusable nonstick option to prevent sticking.
- Roast Cauliflower for 30 minutes or until the top is browned.
- Reduce heat to 450 degrees and add the walnuts. Spread them out evenly with the cauliflower and put the baking sheet back in the oven for 10 minutes.
- While the cauliflower and walnuts are roasting, start on the seasoning.
- In a medium sized bowl, mix ½ cup water, 1 (6 oz) can tomato paste, 1 Tbs Cumin, 1 Tbs Paprika, ½ tablespoon Chili Powder, ¼ teaspoon salt, diced jalapeno, and cilantro together well.
- Remove the cauliflower and walnut mixture from the oven and allow it to cool for about 5 minutes.
- Add the cauliflower and walnut mixture into the seasoning mixture and stir until it's well combined.
- Enjoy your new taco meat on salad, a taco, or any way you like! Store in an airtight container in the refrigerator for up to 1 week.