Cauliflower Walnut Taco Crumbles
- Cooking spray
- 3 cups cauliflower florets
- 2 cups whole walnuts
- 2 individual chipotles in adobo sauce
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 2 Tbsp. lime juice (optional)
- ½ tsp. garlic powder (optional)
- Pinch of cayenne for more heat (optional)
Directions1. Preheat the oven to 375°F. Coat a baking sheet with cooking spray. 1. Pulse all ingredients in a food processor until the mixture is evenly ground. 1. Transfer to prepared baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.
To save extra chipotles, line a baking sheet with parchment paper. Using a fork to strain, place peppers on parchment paper. Top each with a spoonful of sauce. Freeze. Once frozen, peel peppers off of parchment paper and place in a ziptop bag for later use.
Calories 280, Total Fat 26g (Saturated 2.5g, Trans 0g), Cholesterol 0mg, Sodium 440mg, Total Carbohydrate 10g (Dietary Fiber 5g, Sugars 3g), Protein 7g, Vitamin A 10%, Vitamin C 45% Calcium 6%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Main Dish Dairy Free Sodium Smart 10 Dollar Meal Vegetarian Vegan Hispanic Taco