I know right? Cauliflower Tacos? Seriously? But dude - I'm not kidding, you have GOT to try this "taco meat" mixture of cauliflower and mushrooms. With just the right amount of spices, you will NOT believe you're eating a vegetable. It's uncanny! And it's SO GOOD!
Cauliflower is simply amazing.
And for all you men folk out there - Guys, I hear you. I HATED cauliflower too before I went Vegan.
I was a strict corn, peas, and potatoes kind of guy. But when I first started messing around with baked cauliflower - like in my Orange Chicken Recipe.....I thought to myself.......hey - this stuff really ain't half bad.....
And now? With this recipe for making Cauliflower Tacos?
I am a complete convert! Brothers and sisters, can I get an amen? I mean this stuff is flipping AWESOME. It even LOOKS like hamburger meat!
I know, I know - people are going to be like "Why do WANT something that looks like meat?" Or....."You vegans say you give up meat, and then try to copy it...yuk yuk..."
Whatever.....
For those of you "Not in the Know".....That's what Brand New Vegan is all about. I make recipes that allow you to ease your way into a plant-based diet. And I do that by making the foods you're already used to a whole lot healthier.
I call it "Vegan comfort food" and I guarantee it's a whole lot healthier than any of that pre-packaged stuff in the store.
And to me - nothing says comfort food like homemade Tacos. Throw on some fresh tomatoes right out of the garden, and some of that Green Chile Sour Cream I made a while back? Maybe a splash or two of my homemade Taco Bell Fire Sauce?
Man....I'm there.
Cauliflower Tacos
If you have a food processor - this is going to be REALLY easy. And if not - well you can still do it, but you'll have a lot of chopping to do.
We're going to process a small head of cauliflower until it resembles the size and texture of ground beef - or rice if that's easier to picture. Same with the mushrooms, and I used about 4 oz of Cremini Mushrooms. That's about half of one of those packages you see in your grocery store.
And I also added 1 cup of Walnuts to my mixture for even better texture. Walnuts also add a healthy dose of Omega 3 Fatty Acids but if you're allergic to nuts or just don't want the added fat - leave them out.
Once you've got everything processed in a large bowl, stir in 2 Tablespoons of Soy Sauce and mix well.
And then stir in all the spices, making sure everything's mixed thoroughly.
Now we just spread our mixture onto a parchment lined cookie sheet and bake at 350° F for 30 minutes. Remove from the oven and stir things up a bit and then bake for an additional 10-15 minutes.
I could not believe how much it looks like hamburger. And taste? It tasted just like taco meat. I was carrying spoonfuls out to my wife and daughter......and yes there were a few "omg's" and "wows" in there......
Someone has already asked me about compliant Taco Shells.....and by compliant, I am assuming they meant "oil-free".
You can buy Oil Free Corn Tortillas at just about any grocery store. Then it's just a matter of shaping them and baking them until they're crispy. One popular method is to drape a corn tortilla over several rungs of your oven rack - letting them hang upside down - and bake until crispy.
Google Oven Rack Taco Shells.....the photos are everywhere, or if nothing else you could just bake them flat and make Tostadas.
Now let's go make some Tacos!
Amazing Cauliflower Tacos
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Main
- Cuisine: Mexican
Description
These Cauliflower Tacos will blow your mind they are so good. Trying to get your picky eaters to eat more veggies? They'll never know the difference !
Ingredients
- 1 small Head Cauliflower ((about 1 ½ cups))
- 4 oz Fresh Mushrooms
- ½ cup Walnuts ((use less or omit if watching fat intake))
- 2 Tbs Soy Sauce
- 2 Tbs Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Ground Pepper
- ¼ tsp Salt
Instructions
- Preheat oven to 350 degrees F
- Lightly pulse the mushrooms in a food processor until you have a rice like consistency
- Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
- Remove the core and leaves of your cauliflower and cut into small pieces
- Pulse the cauliflower to the same consistency and add to bowl
- Stir in soy sauce and mix
- Stir in spices and mix well, making sure everything is mixed thoroughly
- Spread mixture onto a parchment lined baking sheet and bake for 30 minutes
- Stir lightly and continue baking for an additional 10-15 minutes
Notes
Garnish with Lettuce, Tomatoes, Jalapeños, or Avocado. My Green Chile Sour Cream goes very well with these tacos as does my Taco Bell Fire Sauce.
Originally published August 29, 2016.
Marilyn
Hi Chuck, I would like to use this as a ground beef replacement in a lasagne. Do you think it would work well if I omitted the 2 tbsp chili powder?
Thanks for the help
Marilyn
Chuck Underwood
?Yes, I have several recipes where I change the seasonings. Look up my Bolognese recipe.
CF_MI
Have made this many times. I go a little heavy on the spices, and I always add some Mexican oregano. Otherwise I follow this exactly and everybody loves it.
Terri
One of my favorites. My elderly Pop has trouble chewing and he can easily eat these tacos and he will eat them ! They fit on his list of comfort food. The amazing part is they are healthy for him a double win.
Roman
Chuck, do you think cauliflower bagged "rice" work for this recipe? I'm just asking as a time saver on weeknights. What do you think?
Chuck Underwood
yes!!!
SOwens
I tried this recipe tonight, and WOW! it was soooooooo good.
My new go to taco meat.
Mary Bilon
This is one of my favorite recipes. Wanted to do tacos for dinner tonight. Unfortunately did not have cauliflower but I had half a can of cannellini beans that needed to be used up. So I subbed them for the cauliflower. Amazing.
Sheila
Love this recipe! I sub grated carrots in recipes to have a little tooth without the added fat from walnuts.
Shenier Marks
Omg Chuck,…. You’ve done it again. When I googled out of desperation looking for a vegan recipe for taco meat, I saw many, but saw you had a recipe, I knew it would be a winner and it was!!!!!! I had this with vegan Colby-Jack cheese and a spicy jicama-mango slaw and thin slices of red onion,….omg. I’m done!!! I knew it would be monumental. I served it inside of lavash
Debbie G
These are incredible! Thanks, Chuck!
Jo McBride
This is my go to for taco “meat”. So good! The best of all the recipes I’ve tried! In fact, making some today and will freeze some for later. This works well for me as it is just my husband & I.
Stephanie Kimball
Because I had a lot of mushrooms, I made a 4x recipe today. I used FROZEN riced cauliflower and it turned out great! Looking forward to dinner tonight and the rest is going into the freezer in 1/2 cup containers.
Tyler
This was amazing. Way better than vegan crumbs and probably way healthier. The only bad is I didn't try it sooner.
suzi
This tastes delicious and I am wondering, is it supposed to be crunchy? Wondering if I need to pop it in the oven a bit longer...
Mindy
I feel like I’ve been given a gift. Tacos were my absolute favorite food:….until I went vegan. This recipe has, in an instant, satisfied a deep longing. Thanks so much. Just an excellent blend of spices, texture and taste.
Olivia
This was delicious! I made the green chili sour cream to go with it. We all loved it! I made two batches, one with walnuts and one without and mixed it together just to spread the walnuts out more for less fat per serving...still trying to lose weight so watching the the fat intake. Next time I'll just leave the walnuts out, that batch was just as good without them! Definitely going to make these often.
Sassysyl
These turned out so good. I filled with my nacho
cheese sauce, pico de Gallo and my salsa and enjoyed them so much. This is definitely a keeper.
Thanks
Eva
How many servings does this make? Would like to make it tonight for Cinco de Mayo!
Krista Jackson
First time making anything quite like this. And it was quite a crowd pleaser even for meat lovers! Great option. Would use this in lettuce wraps with left overs and maybe even just a burrito bowl type dish. Thank you! Next time I think I will add a small portion of carrot for a slight bump in flavor.
Diana
HOLY SMOKES !!!!! This is the best taco filling ever!!!. Thank you so so much! This recipe came just in time, I was having the worst cravings for tacos. Found the recipe, read all the wonderful reviews, and decided to give it a try. DELICIOUS!!! I made one batch and ate it all by myself in two days. So glad to know this freezes well because now I’m making a double batch. Thanks Chuck for your recipes.
Amy H.
Saw you on the Krocks, and just had to come see what you were up to. This recipe is fantastic! I did it on the stove in a skillet rather than in the oven and just kept an eye on it, and it took much less time to finish. Love it! And my carnivore husband loves your cheese sauce. Thanks for all you do! Glad we found you.
Kelley BonDurant
My whole family LOVED these! Thank you!
Mitch Wielert
Love this recipe. My #1 of your top 10.
I use it so many different ways with different spices,
Just like using ground meat or "Chuck!" HA!
I make a double batch every couple weeks now.
It freeze very well, so I put half away!
Thanks for all you do!
Christine Mcmahan
I have frozen riced cauliflower and wondering if you should thaw it and then bake it?
Susan Batz
How many calories in this recipe per taco? Thanks!
Chuck Underwood
I don't count calories
Mitch Wielert
Amazing texture, and absolutely Delicious!
Big fan of All your recipes!
Thanks for sharing!
Lydia S
Great recipe!
I like the straightforward cooking instructions and the versatility of the recipe. I steamed the cauliflower & mushrooms 1st in the instant pot first then chop it to rice sizes. I baked the cauliflower for 15 minutes since I like mine to be chewy. I also use a bit of the chili spice mix I have. The texture is crunchy on the outside and chewy inside after 15 minutes baking.
I am going to experience with different flavorings like ginger. soy and teriyaki sauce for a different flavor spin.
Overall, I enjoyed the recipe and it will be my favor way to eat cauliflower.
Nancy Mathieu
How long can you keep this in the fridge?
Chuck Underwood
3-5 days
Veronica
Thinking of bringing this camping... Would it be okay to fry in a pan instead of bake?
Flyingmartini Hurricane
This is pretty easy to make. I subbed pecans for the walnuts. I'm not a fan & have slight allergies to walnuts. I found that when I baked this for the time in the recipe thatit got burned. I will bake it for 20 minutes total and see what happend. I'm also using 1 TBSP of chili powder because it was too spicy for me. That being said it's my new fave toco filling!
Leinady Estrada
I hate mushrooms and was looking for a recipe to help me start liking them. This recipe was the bomb! I will definitely be making this again! I made tacos with it and wanted to use it in spaghetti sauce but my omni mom finished it before I could. She said it was "tolerable" but finished it so it had to be better than that because she rarely even tries my recipe's much less serves herself a serving! I think the taste resembles that of soyrizo but better because it's made of whole foods. I'd definitely give this recipe a shot!
Sheryl
If I could give the recpie 10 stars I would! Pretty easy to make with amazing flavor and texture similar to ground beef.. Great on nachos too.
Stacey
great recipe; my 2nd time making it today; my meat eating husband also liked it
Stacey
Is there anything you recommend as a substitute for the mushrooms? My husband can't have those. Should I just skip those and double the cauliflower? I'd love some thoughts on what the best sub might be,
Chuck Underwood
Yes - just leave them out.
Charlene Nieb Eredics
This is an amazing recipe! What other recipes do you use this besides Shepard's Pie?
Chuck Underwood
They are all on my blog
Stacey Oldt
Super easy and flavorful; even my meat eating husband likes it
Miss. Violet
I’ve made walnut meat before that was really good. But, holy smokes! Mixing it with cauliflower!? AMAZING!!! Great recipe!!
Laura
This was fantastic!! I just recently started eating a more plant-based/vegan diet and I'm so glad to be able to have tacos/burritos that are tasty and healthy. I have never liked mushrooms but you couldn't even taste them. Thank you for sharing!! Would love to try this "meat" with other spices to put in different recipes. Do you have any?
Barb
I absolutely hate mushrooms. Can I substitute something else (not chickpeas, hate them too), leave them out, or can you not taste them?
Chuck Underwood
just leave them out
Anna
How many servings does this recipe make?
jacquelyn cole
Starting the night with this!! Big hit!! Will be using “meat” for upcoming tacos!! So good!! Happy New Year!! Happy New Me!!
Kris
Absolutely delicious! This made my dream vegan taco! Thank you!!!
Summer
I just made this for the first time tonight and it was amazing, Omg! Thank you for this recipe. I added it to my vegan chili (your recipe) and it turned out so delicious.
Jill
This taco filling was so easy to make and is soooooo delicious! It definitely satisfies the “taco meat” craving! We loved it in tacos, but the taco salad we made with the leftovers was even better! Yummy with a dressing of salsa, red wine vinegar and a little bit of guacamole. We will be making this over and over again. And we will change the spices to make an Asian-inspired version for lettuce wraps! Nice work Chuck!!!
Terry
Can you microwave the recipe?
Chuck Underwood
I never have.
Josie Talbot
chuck,
A couple of week ago I was planning to make the Cauliflower Tacos for dinner one night. I turned on the local news for something to listen to as I cooked. Earlier that there had a brown out and all electrical power was off for a couple of hours. The brown out was the lead story on the new and state officials where asking people not to turn on their ovens. The over 100 degrees temp along with the electric grid problems would likely cause more outages. So I made the cauliflower tacos on top of the stove and it worked great. First I browned the mushrooms and let them cook until dry then added the spices, soy sauce and cauliflower and let that simmer until dry.
Kathy
The cauliflower taco filling is spot-on delicious for WFPB eaters, and definitely also try the green chili sour cream (one word: addictive). I double the batch of cauliflower taco filling (but I "cheat" by using frozen riced cauliflower instead of fresh) because it is SO good and very versatile for tacos, taco salads, burritos, bowls, whatever!
Myra
I have made this recipe so many times I can’t keep track! It’s pretty flawless! However, I had a “miss” tonight when I made it and thought I’d share so others don't make the same mistake. Tonight I used frozen cauliflower and the package said it was 3 1/2 cups worth of cauliflower so I also doubled the mushrooms. I figured at that point I’d double the entire recipe. BIG mistake. It was way to salty and over seasoned. I’ll stick with my gut next time I use the store bought frozen cauliflower and still double the shrooms and walnuts but NOT double the spices. Again, this is usually a no fail recipe that we make at least once or twice a month.
Ronnie
Has anyone ever tried this in a chili recipe?
Chuck Underwood
All the time - makes AWESOME chili!
Barbara
I am imagining how delish this recipe will be when it comes out of my oven in about 35 minutes ??. I’m wondering on your idea on maybe I’d make this recipe but leave out the chili powder and the smoky paprika and put in green onions and ginger. Then roll up in some rice paper to make some faux eggless rolls. Then kinda steam fry. Serving it alongside a salad and maybe a bowl of miso broth??? Would love to hear some input. Thank you for all the inspiration and creativity that you share ???. Thank you, Barbara
.
Chuck Underwood
Sounds good - I have used the same cauliflower crumbles with different spices too and they always come out great.
Mary Carmichael
In the narrative portion of the article it says one cup of walnuts but in the actual recipe it says 1/2 cup. Would u please clarify. Mine are in the oven now with the 1/2 cup. Also what are some other uses fro this meat besides tacos? maybe with pasta?
Mary Carmichael
Update... just came out of the Oven and they are truly amazing!! Thanks for this recipe!!
Ruth
Do you think I could use frozen riced cauliflower instead of fresh?
Chuck Underwood
Yes
Francine
Chuck!!!!!! I made this last night and it was soooooo good! And the green chile sour cream was absolutely amazing!!! My husband, who is not vegan at all, thought he was eating meat and asked for seconds! How long will the sour cream keep in the fridge? I want to make a batch to keep on hand for baked potatoes, etc. I am SO glad you ran out of tofu!!
shirley garza
Hi I just been doing vegan very short time and I have a question i DO NOT eat mushrooms can it be made without mushrooms and what would be a good substitute for mushrooms
Chuck Underwood
Lots of people leave the mushrooms out. Just add more cauliflower. It'll be fine.
Jill
Just made your recipe for Amazing Cauliflower Tasco’s, but I made enchiladas instead. They tasted very good. This is better than Gardein beefless ground. Thank you for posting your recipe.
Beth
Made this today for tacos later this evening...WOW!!! It us AHHHmazing! Delicious flavor!! Can't wait to make the green chile sour cream....but going to use hemp seeds instead of cashews! Thank you for the recipe!!!
Selina Buenning
Thank you for this wonderful recipe!! I will be making it again for tacos!! I also made the green chlie sour cream, however I believe I made it to thick. I did drain the water out of the cashews, and added some more water. My question i have for you is should I have not drained the water before placing in the food processor?
Thank you again for a great taco substitute!
Janet
Hi. I'm a retired biochemist so excuse me for trying to be "accurate'. It's just part of my nature! How much is a SMALL head of cauliflower. Surely when you say 1 1/2 cups, you must mean already riced. I mean 1 1/2 C of cauliflower wold be a very teeny head of cauliflower. About 3 mediuim stalks of cauliflower would overflow a 1 1/2 C measure. Can you please be more specific just so I can sleep well tonight?!
Chuck Underwood
Yes - I meant riced.
Tonya Chalfant
So tasty! A great veggie substitute - no compromise. Thanks for sharing
Kat
Soooo good!!! I find a lot of WFPB recipes do not remind me of the meat version. But your recipes always nail it. Thanks so much for doing this. I am a newbie, 5 weeks in, and you are making my transition easy.
Sherri Hatch
This recipe looks absolutely delicious! I can't wait to try it. <3 <3
Ashley
Could you.make it in a skillet or does it really need to be baked? Looking forward to trying it!
Chuck Underwood
I think it's better when it's baked.
Christine Jackson
Amazing...and I thought I was missing meat! Not today! Our family loved it!
Annie
Excellent recipe! Even my super picky 5 years old loved it! Thanks!❤️
Penny McGuire
I did use Hemp seeds instead of walnuts, turned out great!
Penny McGuire
Hi Chuck, I have a family member that is allergic to all nuts and seeds, except hemp and chia, I will be using hemp in this recipe. i'll let you know how it goes. Thank you for all your fabulous, delicious, recipes!
Tiana
FYI if you are not doing salt you can just sub water and it does the same thing. Helps mix the spices up.
Cheryl Stevens
Absolutely delicious. I am brand new only 3rd day of total plant based whole food for all my meals, but have been doing meals now and then for 2 months. Thank you! I also tried your carrot hot dogs on super bowl Sunday. Liked them very much as well. Again thank you.
Stephanie
So glad I finally made this recipe! My son doesn't like mushrooms or nuts, but he liked this taco filling. I put it on the table and didn't tell anyone what it was in it. It got the "make again" vote from both hubby and son. I used a bag of frozen riced cauliflower, thawed and squeezed dry. I cooked it in my air fryer for 10 minutes on 350.
Heather
This is so delicious and even my picky kid loves it! I’ve made it many times and will continue to! Love it!
Anon
Tsp is teaspoon and TBS is tablespoon,
Nicile
I made this today...an awesome crunch on my salad! . I did switch it up just a bit. Instead of 2 T of soy, I used 1 T each of liquid smoke and Worcestershire sauce. I’m not a fan of soy, and it cut back on sodium as well. Yum yum!
K
These are my new go to tacos! I add some black beans and serve over rice or corn. Winner Winner.
Pangaa
Wow! I just made this tonight and cannot believe how good it is. I was really worried it would be dry after roasting such tiny pieces, and no oil on it. But I think the walnuts have a bit of moisture due to their oil content. I used salsa and quacamole, and some black olives. I forgot to get lettuce, or fresh tomatoes which would have been great. It was just a little hot (spicy) for me, so I might reduce the chili powder for my own taste next time.
Chuck, I'm wondering if you've ever tried this combination with Asian style seasonings, and maybe a little chopped water chestnuts to make lettuce cups? My mind is whirling with the possibilities! The texture is just wonderful! Thank you so much for sharing these recipes!
kristina
how long will this keep? i feel ive had it in my fridge for a couple of weeks now.. i love this stuff and don’t want it to go to waste.
Chuck Underwood
A few weeks? Uh - I'd personally toss it and make more. Next time freeze the leftovers.
Mary F
I have served this to carnivores, vegetarians, and the response is always the same. THIS IS REALLY GOOD! I cheat and use taco seasoning, Your recipes Rock, Chuck.
Martha
Thanks, Chuck. I made this a month or so ago and enjoyed it very much.
I made a double batch a couple of days ago and had a little left to go into the freezer. I like having this as a base for several things so this morning I made up six batches to put into baggies and freeze. Easier for me since I have the ingredients out and the processor doesn’t have to be washed before using it again.
Thanks for your dedication to creating recipes to make this WOE more pleasurable.
Ani
Looooveeee this!!! I haven't been eating meat for years and this surely satisfied everything craving I ever have.
Tiffany
I doubled the recipe today reading that others had success freezing the mix. This is the third time I have made this recipe - the first time I astonished a friend who was convinced that I had given him a taco made from hamburger. I love the texture, the taste, and how simple it is to put together. I have been plant based and following The McDougall Program for almost 4 years, food has never tasted better and I definitely do not miss cleaning up a greasy kitchen. Thanks for another great recipe!
Dianne
Any idea how many this recipe will feed?
Chuck Underwood
Depends on how hungry you/they are. Some people will only eat 1 taco, others may have 3. There's usually enough for my wife and I to stuff ourselves and still have a few leftovers for the next day.
Kathy
I have made this twice; once with the spices as indicated and once reducing the smoked paprika to 1/2 tsp and the cumin to 1 tsp. I also used a 4 oz can of mushrooms instead of fresh both times. Guess what? Turned out great! Now...what do I do with the rest of the cauliflower....
Thank you!
Elle
This was so good! I tried another cauliflower taco meat recipe for my family a few months ago and they were not fans. They gobbled this one up though and even my meat eating husband mumbled, “So good!” as he munched on his tacos. We have a toddler and my chili powder and smoked paprika was a bit spicy so I halved those spices and doubled the onion and garlic powder. Worked out great! This will be my go-to cauliflower taco meat recipe from now on.
Izabela
I made them today and with a little addition of lime juice they were perfect.
Nat
Thank you for this recipe! We made it tonight and both loved it. I can see this becoming a regular in our house
Tabbetha
I made this and it was great! I think I added too many mushrooms which I didn’t like getting that mushroom taste. It does make plenty for left overs or freezing. We will definitely use this recipe again. Thanks!
Jess
I made these the other night and they were fantastic. I did modify the seasoning mix and only used one Tbs of chili powder and I thought it was perfectly seasoned. I’m baffled at why the mushrooms don’t get all wet and soggy?! Anyway, thank you. They were so good even my carnivore husband liked them!
Michelle
Wow! These were incredible! I used more mushroom (b/c I didn’t want to have just a few over), added some oregano & used 1/4 cup walnuts. I freakin LOVED them! I used a cultured cashew cheese as a sour cream, guac, cilantro, tomato, green onion and of course cholula on top. I’m stuffed and I can’t wait to devour more tomorrow!
Sharon
Considered myself not a fan of cauliflower but this recipe absolutely has changed the way that I think about it! Love this!
Debbie
Ahhmazing! Best taco i’ve Had since turning Vegan last year! For toppings, we roasted a Pasilla pepper, peeled and sliced down. Also topped with guacamole and green onions. I ate more than I’ve eaten in months! Thanks for sharing!
Liz
The cauliflower taco meat was fanatic! I made a double batch and have some left over. Do you think I could try adding the leftovers to some marinara sauce for spaghetti? Have you tried that?
Chuck Underwood
That's exactly what I did with my Vegan Bolognese recipe. It's on my website if you look it up.
Charles
I love cooking WFPB and my family loves tacos, so it was with great anticipation that I worked on this dish. The first person to taste it was my 9 year old who cried out that it was too spicy. Considering her age, I was only mildly concerned. Then my wife tasted it, and she gasped. She explained that it was not too picant but that the spices were indeed excessive. So I tasted it, and found they were both right. I believe it’s a cook’s responsibility to eat their mistakes, so I had seconds. If I were to try this dish again, I’d cut back on the chili powder and the smoked paprika, as their tastes dominated the palette.