Vegan Cauliflower Taco Salad Recipe

The cauliflower walnut-seasoned "meat" in this vegan taco salad by Deniz Vergara will satisfy vegetarians and omnivores alike. This plant-based masterpiece elevates taco salads in flavor and nutrition.

Ingredient

– 3 cups cauliflower floret – 2 cups whole walnut – 2 teaspoons tomato paste – 4 tablespoons water – 2 teaspoons chili powder – 1 teaspoon cumin – 1 teaspoon onion powder – 1 teaspoon garlic powder – 1 teaspoon salt – ¼ teaspoon cayenne (optional) – 4 cups chopped romaine lettuce – 1 (14-ounce can) yellow corn – 1 cup cherry tomatoes, sliced in half – 1 avocado, diced – 1 cup crushed tortilla chip – Your choice of salad dressing – 1 lime, cut into wedges, for serving

Direction

Start with a 375-degree oven. Parchment a sheet pan.Pulse cauliflower 8-10 times to keep it chunky.

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To avoid a paste, grind the remaining ingredients in the food processor until chunky.

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Place on prepared sheet pan. Bake 30 minutes, stirring halfway. Broil the mixture for 2-3 minutes to brown it.

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Set aside after baking.Divide salad ingredients among 4 bowls. 

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Season salad with your favorite dressing and add taco meat.Add lime wedges.

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also see

also see

Vegetarian TikTok-Inspired Chopped Italian Sandwich Recipe