Vegan Cauliflower Taco Salad Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 3 cups cauliflower florets
  • 2 cups whole walnuts
  • 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
  • ΒΌ 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 chips
  • Your choice of salad dressing
  • 1 lime, cut into wedges, for serving
Directions
  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Pulse the cauliflower 8-10 times so the cauliflower is still chunky.
  3. Add the remaining ingredients to the food processor until the mixture is ground up but still chunky (you do not want to make a paste).
  4. Transfer to the prepared sheet pan. Bake for 30 minutes, stirring halfway through. If you would like the mixture a little more browned, broil for 2-3 minutes.
  5. Remove from the oven and set aside.
  6. Divide the salad ingredients among 4 bowls. Toss with your choice of salad dressing and top with prepared taco meat.
  7. Serve with lime wedges.