Smoky Cauliflower Walnut -GogokaraDiet

These Cauliflower Walnut Taco Cups are stacked with flavor since they use prepared pecans and delicate cauliflower as the filling. Finished off with hot jalapeños, pico de gallo, and avocado this is a meatless Monday dinner that the entire family will appreciate.

These Cauliflower Walnut Taco Cups were initially highlighted in our cookbook and now that Cast Iron Keto is centered around plant-based + low-carb recipes, we thought it merited a long-lasting put on the site.

Assuming that you have our cookbook, have you given this recipe a shot of the Meatless Monday section? If not, we truly want to believe that you do, regardless of whether you’re more omnivore than plant-based. Why? Since they are basically delightful!

The mix of the disintegrated pecans, delicate cauliflower, and smoky chipotle peppers in adobo sauce make a filling that, while it looks like ground meat, is considerably more layered in flavors.

The garnishes are totally dependent upon you, these are only our go-to’s. Some sort of smooth sauce would be heavenly as well. Perhaps a touch of sans dairy (or standard) sharp cream blended in with a touch of additional chipotle in adobo? Indeed, that sounds simply great. Appreciate!

Cauliflower Walnut Taco Cups

These Cauliflower Walnut Taco Cups are stacked with flavor since they use prepared pecans and delicate cauliflower with smoky chipotle peppers as the filling. Finished off with zesty jalapeños, pico de gallo, and avocado this is a meatless Monday supper that the entire family will appreciate.

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Course: Main Course

Cooking: Southwestern

Catchphrase: keto taco

Planning Time: 15 minutes

Cook Time: 10 minutes

Complete Time: 25 minutes

Servings: 4

Calories: 493kcal

Fixings
2 cups cauliflower florets
1 cup pecan pieces
2 chipotle peppers in adobo sauce
1 tablespoon stew powder
½ teaspoon cumin
½ teaspoon salt
1 tablespoon lime juice
3 tablespoons avocado oil

Fixings:
8 little spread lettuce or cabbage leaves
½ cup pico de gallo
2 avocados daintily cut
1 huge jalapeño meagerly cut
1/4 cup minced cilantro
Directions

Place the fixings in general (with the exception of the oil) for the vegetarian taco “meat” in a food processor and heartbeat until it looks like ground hamburger.

Heat the oil in a huge 10.5″ skillet over medium intensity. When hot add the blend to the skillet and cook for 5-7 minutes until the cauliflower is delicate.

Split the pecan combination between the cabbage cups and top with pico de gallo, avocado, jalapeño, and cilantro. Serve right away.

Sustenance

Sustenance Facts

Cauliflower Walnut Taco Cups

Sum Per Serving

Calories 493
Calories from Fat 405

% Day to day Value*

Fat 45g69%

Soaked Fat 5g31%

Polyunsaturated Fat 17g

Monounsaturated Fat 20g

Sodium 647mg28%

Potassium 961mg27%

Carbs 24g8%

Fiber 12g50%

Sugar 7g8%

Protein 8g16%

Vitamin A 1542IU31%

L-ascorbic acid 57mg69%

Calcium 106mg11%

Iron 3mg17%

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