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.
Beth
I made this today and it in no way was overly spicy. I dislike spicy or heavily spiced foods and found these to be perfectly seasoned. I can only imagine it was either the brands of spices you used or you inadvertently added too much.
Sharon
I do not like cauliflower. HOWEVER...this recipe converted me. Absolutely outstanding!
Samantha Lee
Why the soy sauce? Only asking because I have a proclivity towards hypertension. Is it super necessary?
Chuck Underwood
1)I like the flavor it adds, 2) it adds a little sodium, and 3) it gives the spices something to stick to.
Marge Teilhaber
My issue with soy sauce, tamari, aminos is I have a proclivity for swollen ankles. I'm going to try doing 50/50 with water. Keep the 2T liquid but make it half water to get a little of that flavor that we all love but doesn't love us. Or sub 2T broth.
Julie
Just made this. I added it to sliced Serrano peppers instead of a taco shell. Delicious! Thanks!
Sharon
This is amazing recipe. We will be serving this again and again.
Linda
This was delicious. Wish I had doubled the recipe but wanted to try it first. Only change was instead of soy sauce used amino acid.
So quick and easy if you buy riced cauliflower. I didn’t tell my husband it was cauliflower until he was done eating. He thinks he hates cauliflower. He said if you told me I woul be eating tacos with cauliflower as the meat and asking for more I would never believe it. He told me to make sure I didn’t lose the recipe.
Thank you .
Myriam
Today I made this cauliflower mince for a Thai larb. I omitted the cumin and smoked paprika and after baking I dressed the mince with ginger, more garlic, lime juice, spring onions, coriander and mint and served it on amaranth leaves. Absolutely a winner, which I will serve to guests at some point. My husband is still raving how good it was "like real mince without the stinky fatty taste." Thank you, Chuck.
Tammy
This recipe is amazing! I made a double batch and it was so delicious. The only change I made was to substitute almonds for the walnuts as I am allergic to walnuts. It worked beautifully and I am glad I added them because it gave the meat just the right texture. This will be a staple in my fridge. I also love your carrot dog recipe and my next undertaking will be your biscuits & gravy. Thanks!
jzmartin
I'm really thankful for this comment. My son is allergic to walnuts but can eat almonds. I will try it this way. Thanks!
Tonya Sneed
Can this be made starting with frozen cauliflower? If so, how would I go about preparing it? Thanks.
Chuck Underwood
Yes, and it can be made the exact same. Or you could let it thaw a little - your choice.
Tonya Sneed
Thanks so much! 🙂
P.S. Your recipes are awesome!
Sara
My daughter and I made this tonight and it was great. The best mince alternative for tacos that we’ve tried, so much nicer than rice and beans or soy mince. Our new favourite meal, thank you.
Yvonne Spencer
So I'm making this again tonight. The balance of flavors and texture is WONDERFUL!. Tonight I'm making rolled tacos. I'll steam the tortillas, fill them, roll them up and crisp them in myy air fryer. Serve with pico,quac and taco sauce. YUM YUM! My go-to recipe for taco meat. I just really like this recipe. THANKS!
Caroline
I'm very new to making vegan meals and cooked this as part of a vegan chilli for a dinner with friends. It's so good they kept picking at it before the meal was ready and I ended up cooking it twice over the weekend! Was really easy too. Thank you!
Mariah
So happy I found this and tried it! Tacos were my favorite food before I gave up meat and this really hits the spot! Easy to make, wouldn’t change a thing!
Lori Williams
We LOVE this "meat." I like to double the recipe but only add the soy sauce to the whole mixture. Divide it. Then season the one you will use today, putting the rest in the fridge raw. You can use the remaining half in biscuits and gravy or sloppy joe recipes on this blog.
Yvonne Spencer
Made this tonight. Enjoyed by carnivores also. Used riced cauliflower. Wonder if this can be made into meatballs?
Chuck Underwood
Maybe....but I do have an Italian Metaball Recipe using Bulgur.
Cheryl
I made this last week and loved the leftovers even cold. I like raw food, so making this with the walnuts, in the oven for 15 min to bring to temp, then into dehydrator for a few hours. Thanks! I also loved the vegan sour creem that actually turned out more like vegan cream cheese...
Molly
This was delicious, thank you for sharing! Do you think this could be adaptable for bolognese?
Chuck Underwood
I'm sure.... I've already modified the spices to make a Country Sausage Gravy, so yeah. Have fun with it.
Molly
Drool! That sounds delicious too and I hope you share that recipe- I’ll search the site for it.
For the bolognese, bake in oven as stated then add to tomato sauce?
Chuck Underwood
That's what I'd do...
Molly
Thank you!
Deb
Oh my goodness, these are fantastic. With a crisped up corn tortilla, a little guacamole, and some pico de gallo? YUMMMM!
I will make this again and again.
Alice
Great recipe, I love it. I baked mine probably closer to an hour, but only because I wanted it .more browned. I've already used it in tacos, tostadas and chili, and tonight it will be used in my spaghetti sauce. Time to make another batch.
Linda Baker
I made these tonight and YUM they were delicious and I also made the green chili sauce which really is so much better than sour cream. I didn’t have any fresh green chili’s so I subbed with 2 small cans of diced green cjilisvand it worked well. Thanks for the great recipe.
Alice
This is great. I now make in triple batches and freeze. Saves so much time for supper. I use it for tacos, chili and stuffed bell peppers.
Ashlay
This was no lie AMAZING. Made exactly as stated (well, I probably got liberal with the spices but that’s how I roll). I felt like the walnuts really brought the whole thing together and made it really hearty. It’s a fantastic base for any ground meat recipe I think- will try it again for knock off P.F. Chang’s lettuce wraps. I think some ginger and garlic and a little teriyaki or something could pull it to the sweeter side with no problem.
katie
Enjoyed this last night on top of baked potatoes along with Fat free vegan kitchens Holy Moly Spicy chipotle sauce and Isa Chandra Moscoqitz's Sanctuary Dip. We basically had a potato bar. Yes, it was amazing! My husband and two daughters age 10 and 11 loved it! Thank you, what a great idea. I can't wait to try the cauliflower 'meat" on a salad.
Julie
So good! And easy. A definite keeper! Doubled the recipe and made loaded nachos with some of it. Yum!
Jessica S.
Yum. Yum. Yum. This was dinner tonight, along with the Instant Pot refried beans. I substituted pecans for walnuts (my husband can't to walnuts) and accidentally used 8 oz of baby bella mushrooms instead of 4 oz. VERY good. Thanks again!
Jessica S.
I made this again tonight. Instead of "ricing" a head of cauliflower I bought a 16 oz bag of pre-cut cauliflower. This made the recipe easier and much more likely I'll make it repeatedly.
Catalina
Thanks for posting this recipe! i've been looking for a good "meat-like" empanada filling that I can send to my kids strictly kosher parve school. Sounds great!
Julie A. Spears
Oh, this is excellent. Made it tonight for dinner and I absolutely loved it. I cut the recipe as I'm the only WFPB in my household and it still made enough for leftovers tomorrow and plus I think I can freeze some too. I topped it with some vegan sour cream and it was delish! I think with the leftovers I will make it into a taco salad and add some avocado and black beans and top with salsa. Thanks for the great recipe. I feel like I really indulged, but it was so good for me.
Tinna Pedersen
This recipe is super! We all like it. Just a question: did you try to substitute the walnuts with chickpeas? Thank you for the info that is freezes well. I just made 4 batches ...lol
Denise Bory
I had similar results and followed the recipe to a T. I felt it was just way too dry with too much spice. I like my taco filling to have some moisture to it. We did finish it though and did enjoy the taste combo of cauliflower, mushrooms and walnuts.
nancy cavataio
This is delicious and it freezes very well, for those who asked.
brittiful
I found a recipe like this last month and made it for my family. It is truly no-lie amazing. So. Damn. Good. I live in New Mexico and make my own corn tortillas and salsa fresca. With this recipe, my homemade tortillas and salsa shine. Soooo yummy. I omit the mushrooms and add a few minced chipotle chilies in adobo. I also throw chopped avocado and cilantro on each taco. ¡Qué bueno!
Chuck Underwood
Glad you liked it!
Leann
Chuck, just wanted to let you know that people are still trying your recipes and they are still turning out amazing! But why oh why did it take my so long to make it? I can tell you why. I was on so much medicine. Take me off and I'm like a new person. Trying new recipes!
Randi R
Hi Chuck, I love your cauliflower taco meat, it's so yummy. I want to make a huge batch of it, it I was wondering if I can freeze it for later use?
Jerimy Smith
This was delicious Chuck! Another great recipe. 🙂
AliceDub
Hi Chuck. When you say 1.5 cups of cauliflower - can I assume you mean after it's been riced? I made this last night and think I didn't use enough cauliflower - the seasonings seemed really strong. 1.5 cups after it's riced would probably result in more volume than 1.5 cups of florets. I winged it and need to work on my technique a little next time. BUT that being said, my family really enjoyed this including the finicky teen son. He even took leftovers in his school lunch today. I'm so glad I found your site - I think there are LOTS of your recipes that will be approved by the hubby & teen son.
Chuck Underwood
Thanks. Use however much you feel you need to make them taste good to you. But yes, 1 1/2 cups of riced crumbles is what I think I used.
Peggy Hintzman
The video, the written explanation, and the ingredient list did not match. For example, in the video you say a couple cups of cauliflower; in the ingredient list, it says 1 1/2. I would find it less confusing if they all matched. Nevertheless the end product is delicious! Thanks!
Janet
It would be nice if you edited the amount of cauliflower. I've never seen a small head of cauli that was 1 1/2 cups! And if I measure 1 1/2 C of cauliflower and then rice it, it's not must more than 1/2 cup of riced cauli! Thanks.
Nancy
I made it and I loved it!!!! The recipe for taco filling is so amazing and wonderfully healthy I will use it as a base for many things with different seasoning as necessary for the dish. Thank you xoxoox
Susan Small Belcher
I'm going to try this . I'm the only one in my family that will eat it. Can this mixture be frozen?
Gregg Lee
Amazing recipe for the "meat" and I use it in chilli, stir-fry, sheppard's pie, etc.
Tiana Duart
Just an FYI we use this "meat" as a base for sloppy joes. We cook it with bone sucking sauce, put it on a great whole grain bun add some onion and pickle and super yummy.
Daasb
Sounds so good!
Jo
It is ALL your fault, you didn't follow the recipe correctly or you are too incompetent to understand it to begin with.
Mariella Kruger
Jo, really? Someone doesn't like a recipe and you have to be so demeaning? So if she had been a competent, correct recipe follower she and her husband would be guaranteed to like it? That doesn't make sense and it doesn't account for different tastes. Some people will like some of Chuck's recipes, and some won't. It doesn't mean he or the recipe is "bad," it just means someone didn't like it. Period. And that's okay. What's not okay is your response to her.
Janet Shore Hein
Holy cow! You have no idea how to interact with people. If you're going to post in a public forum, have a little bit of decorum and humility for crying out loud. You are one deranged monkey!
Ha
Do not put all the cauliflower or mushrooms into the food processor at once, otherwise there will be big pieces that will not get cut until the rest has been chopped down too finely, so in the end it will be like a paste if you put too much in. Put smaller amounts in bit by bit, then remove so you get the ground beef size pieces.
Flyingmartini Hurricane
Ha, could it have been your food processor? Mine is meh & it doesn't always do a good job.
Sarah Giordano
i love this recipe and have made it several times for taco salad. i'd like to adapt the spices to more of an asian taste, something that would work well in steamed dumplings, along with cabbage, carrots and scallions. any ideas on how to season this differently? ginger and garlic? powered or fresh? would this even work?
Mo
Anything that tastes good to you "works" in any way you want to eat it, that is a stupid question.
Eden Isaac
This is not at all a stupid question. Adapting recipes to your own taste is intimidating at first. Receiving rude responses doesn't help build confidence in cooking.
reshonda parker
Thank you for saying that! I read it and thought " Wow!"smh. That was extremely rude!! Childish... we are all adults.
jem
No need to add that last nasty remark
Eden Isaac
I would take the first three ingredients for the cauliflower "meat" & then add in all the yummy Asian spices that you love. Ginger & garlic would work in either fresh or powdered form. Soy sauce, Gochujang, sesame oil, etc... Anything you love putting in ground beef would definitely work here.
I plan on making the "meat" base & mixing it into a yummy Asian sauce to put into lettuce wraps.
Myriam
brilliant idea.
Jo-Anne
How about some Chinese five-spice with fresh ginger, garlic, and Sriracha to taste? I will be trying this as dumpling filling. Thanks for the idea, Sarah!
Carolyn-Ms Kay-Momma Kay Mccla
This recipe was absolutely delicious
Tammy Corcoran
I made these for the first time last night and oh my goodness, they were soooo good! These will definitely be in my dinner rotations at least once a week, but likely more often. Thank you for being so creative and making up for those of us who have limited culinary skills. You rock!
Dawn Ferrara
Fantastic recipe, my pickiest eater LOVED these tacos!! Thanks so much for a great, fast dinner idea!!
Thrilla Gorilla
This is one amazing recipe! I am Vegan/Whole Food Plant Based through and through and I never ADD oil to anything and I don't like meat substitutes per say but this recipe is AMAZING! This tastes like "meat" you could serve it to your favorite Vegan or your favorite Carnivore anyone would love this recipe!
Melissa
I made these the other day (and have been enjoying the leftovers for my lunches), and oh my goodness, they were delicious! This is our new favorite taco recipe, and we take taco Tuesday very seriously around here, ha! My meat-eating husband even commented on how freaking good they were. Thank you!!
Cathy
Just made this tonight and it is delicious. I toasted a piece of bread, put guacamole on it first, then these crumbles, and topped it with sliced tomatoes. Yum! Tomorrow night, I'll have traditional tacos with it. Thank you for this easy and very tasty recipe.
Sally Masters
I just made these tonight and subbed black beans (pulsed in the food processor), used low sodium Tamari instead of soy sauce, and omitted the salt and walnuts. It was still amazing!
Cathy
Thank you Sally. I will try it your way next time.
Shelli Tijerina
I made this and mixed it in a homemade veggie chili for chili mac...my husband didn't even know it wasn't real ground beef!! Loved it!
Judy
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I just made the cauliflower taco filling and the 'sour cream', but I used some dehydrated chilis I had on hand. Scrumptious!
Megan
Made the meat today with pistachios instead of walnuts and a premixed taco seasoning. Delicious! Thinking of just letting it marinate and leaving it raw instead of baking for next time. Thanks for the recipe!
Wilma Laura Wiggins
How was it raw?
Tammy
It tastes delicious raw. I’ve eaten it both ways and it’s excellent.
Maisey Humphrey
I made these tacos for dinner tonight and I have to say, "Thank you!!!" We had the Cashew Sour Cream sauce that you suggested only I made mine with Macadamia nuts since that's what I had. Wonderful! My hubby was so happy, we'll be making these often.
Martha Young
I made these for dinner tonight but instead of tacos i made burritos. I made my wraps using a cooked sweet tater and as much ww flour as needed to make a dough. I roll them out thin and cook them in a dry pan over med heat. This is an awesome recipe, it will be in tbe rotation. Thank you so much for all the delicious recipes and ideas. Can't wait to try tbe orange "chicken". That woild be a wonderful Easter dinner.
Dana
Do you have to add mushrooms? Don't like the taste of them at all lol! Thanks!
Chuck Underwood
Nope - leave them out if you want. No worries.
Liz
I couldn't taste the mushrooms at all plain. And if you add salsa, guacamole and tomatoes.....you have a yummy taco! ?
Elizabeth Staeheli
You could use eggplant instead. I don't like to eat mushrooms either, knowing what they grow them on.
Michelle Rhodes
Thanks for the idea of eggplant, I am allergic to mushrooms
Sue
Oh boy! These tacos were AHHHMAZZZING!!!!!!!!!!! Thank you for such a great recipe!!
JustBecause
How many servings is this?
Catherine Rainwater
How much does this make? Looking to make it for a luncheon and need to know numbers. Thanks!
Sharon
Any thoughts on freezing the "meat"
Jered
My local Costco carries fresh riced cauliflower, how much volume do you normally get from the head of cauliflower if I wanted to sub the already ground stuff?
Chuck Underwood
Aim for 1.5 to 2 cups of riced cauliflower
Stephanie Danes Basker
So delicious! I didn't have time to roast it in the oven, so cooked it in a large saucepan for I think about 20 minutes. I know the flavor and texture were different than if I had done it in the oven, but we still absolutely loved it. The recipe made a ton, and the leftovers reheated just as delicious as at first. While it's great that I was able to cook it faster on the stove, I can't wait to try it roasted!
Ashleigh Gurney
I made this last night but added a small white onion when pulsing the mushrooms and a can of baked beans to the mixture. Also I have a big thing of taco spice from Costco which had all the same spices so I put in like 5 tablespoons of that. It tastes just like the taco mince I used to make and I love the texture! I made burritos with wholemeal tortillas, and served with sourcream with cor, cherry tomatoes, cos lettuce, corn (just from a can) and cheese. (Veggie, not vegan)
BJ Survivor
Can't wait to try this recipe! Another way to make tostada shells is to place 2 or 3 corn tortillas on a plate and microwave them for 1:45 - 2:00.
Kelly Jo Jensen Ratcliff
Seriously, these are the biggety bomb! They are so, so good!
Demetris Pierson
I have been making this recipe for quite some time now. I just wanted to take the time out to say thank you. We are flexitarians:... lol. When we are being strict, I always come back to your site, this amazing crumble and I never make chili (flexing or not) without it, following your Best Damn Vegan Chili Recipe. It is the best hands down!!!!
Erin Inkley Edge
Just made this up and excited to try but one question
this looks like it makes so much. Has anyone tried freezing this or saving it?
Wilma Laura Wiggins
I have frozen it with success.
Becky Cardwell
I have a guestions about the walnuts. My husband has a problem with them they make his mouth swell. Can they be traded for something else or just left out?
Annamarie
I made this for the first time minus the walnuts and it was fantastic! Of course, I made the "sour cream" (minus the Chile peppers) to go with it and it was so, so good! Yummy! ?
Chuck, I can't thank you enough for the sour cream! I've been desperately trying different plant-based sour cream recipes with dismal results, until I tried yours. So very delicious! Now, how about ranch dressing? I'll check your website and keep my fingers crossed! ?
Chuck Underwood
I have a Ranch Dressing on my blog!
Jzmartin
Thanks for suggesting this. My son is allergic to walnuts so I've always scrolled past this recipe. Now I just might give it a try!
Maria
It says in the recipe that you can leave them out
Tammy Travis
I made your taco "meat" and layered lettuce..black beans...tomatoes..taco sauce...and topped with your sour cream minus the chilis making a trifle. Served with chips amd the kids all loved it. Still eating leftovers.. thanks
Chuck Underwood
Glad everyone enjoyed them!
Sarah
Made these tonight. AMAZING!!!!! We gobbled them up. And after having a couple tacos, my husband and I just stood over the pan and ate the rest lol. This is going to be my go to base for many 'ground beef' meals. Thanks for sharing!
Linda Annis
I just made these tonight. Crazy good! Thanks for all of your inspiration and terrific recipes.
Liane Blanco
These sound delicious! I wonder how a minced jalapeño in the mix would taste...
Sharla Finch
Tried this tonight for the first time! Oh my! This is definitely better than ground beef tacos. There is so so so much flavor and I love the texture of the "meat". My daughter said she could eat a thousand of these tacos. Thank you for this excellent recipe! I ran out of cashews for the green chile sour cream so I made tofu sour cream instead. I charred my chilies and then added to the blender. Loved it!
Crissy
Wow, this was delicious! I hate mushrooms but I loved this so much! I served our tacos with lettuce, tomato, cheese, sour cream, and hot sauce. My husband and I loved it so much, thanks for the great recipe!
Diane
Wow, So I was specifically reading the comments to see if there was another mushroom hater. Because I loathe them...I was thinking to sub beans for the mushrooms...but am interested that you actually liked it with the mushrooms.
I don't know...I may just stay with the beans idea, so I don't risk ruining the recipe...because I reallllly don't like mushrooms, and it's funny how many "vegan" recipes incorporate them...when I say I'm WFPB people assume I love mushrooms.
Wendy
Diane I am a mushroom hater also and initially left them out. However, as I continue to make the recipe I added them in and I love it! You don’t really taste or feel mushrooms. I know mushrooms are good for us so I am thrilled to find a recipe that I can eat them in!
Ryman H
I believe that 'compliant' tortillas would be organic, no GMO. A real corn tortilla is made of corn, lime and water only. I heat my tortillas in a pan with a little oil, just enough to make them pliable. It's quick, easy and how most people in my region of California eat them.
I made the recipe and it was as good as you said. The spices, ingredients and the time in the oven was perfect. I didn't have any garlic salt or onion powder so I just used a couple cloves of garlic and some green onions along with some jalapenos I had hanging around and tossed them in to the mix. The timing in the oven stayed the same even with the extra stuff. My friends came over and we had tacos and everyone raved about them. None of us are vegans or vegetarians, but we love trying new things. Everyone wanted to know where I found the recipe, so I shared your site with them. I am excited to try more vegan recipes on your site. Thanks!
Fay
Chuck you are brilliant! I made this yesterday and there was not a drop of it left. I also made it with fresh riced cauliflower from Trader Joes. Hubs said that was the "best stuff" he had had in a long time.
Chuck Underwood
Awesome! So glad you (and hubs) liked it!
kd12
Just a note to tell you that we made this recipe tonight and it was fantastic! My teenaged daughter -- a very picky eater -- bragged about how good it was to her friends in their online chat group afterwards 🙂 Our big Kroger's grocery store weirdly did not have cauliflower heads when I was shopping yesterday, but it did have packaged cauliflower already "riced" for quick use. This made the process of putting the recipe together even easier.
The flavors of this taco "meat" are outstanding. It was wonderful to eat a taco that tastes like what I remember when I used to eat meat. Thanks so much for this recipe. Can't wait to now try your recipe for the sloppy joes using cauliflower 🙂
Jamillah
Did you further process the riced cauliflower or just cook it like it came in the package?
Chuck Underwood
like it came in the package
Lindsey
Could I use sunflower seeds in place of the walnuts?
Heidi
I would like to know the answer as well.
Ryan
I haven't tried this recipe yet, but I have a nut allergy and was considering trying sunflower seeds as well. But I was thinking maybe hulled pumpkin seeds (possibly roasted) might be a better option. There's a local taco place near me that tops their black bean tacos with roasted pumpkin seeds. It adds some texture without having to strong of a flavor flavor (which I think sunflower seeds might).
Chuck Underwood
I think it would make a perfectly fine replacement - they are there mainly for texture.
Rebecca
Looks great! Does it freeze and reheat ok?
Susan
Definitely reheats well. Not sure about freezing.
Mary
It does freeze and reheat well. I took the frozen mixture on a camping trip and everyone was shocked it was vegan.
Jakayla
Thank you! I was just about to ask if it froze well.
Robyn
I have made this and it freezes just fine!
Cheryl Gillean
This sounds so awesome. I seriously miss taco meat and my husband makes hamburger taco meat all the time and I just have to smell it and remember the flavor. Thanks for this recipe ... it sounds like it will be a perfect substitute and pretty easy to make. My kind of meal. 🙂 Now... to head to the store and pick up some cauliflower. 🙂
Jeff Zimmer
Sorry people but I'm a kitchen moron. What is the difference between tbs and Tbs????
Chuck Underwood
None....... TBS is a tablespoon. tsp is a teaspoon.
Rosie Bragg
Technically, 2 teaspoons difference! (I tablespoon is 15ml, 1 teaspoon is 5ml) ☺️
Liz
This is very tasty with lots of rich umami flavor. I usually eat seasoned bean tacos with tons of veggies but this is good combined with the beans or by as-is with the veggies. Better tasting than Beyond Meat's crumbles for sure and so, so, so much healthier for those eating WFPB! Next time I'll try your taco pie. Thank you, Chuck!!
#Rosie Bragg, the question asked was what is the difference between TBS and tbs. Not TBS and tsp as you assumed.
Kim Longley
Thank you! I didn't know that. I was wondering what the difference in amount was between a Tblsp and a Tsp was. Often times I can't my Tblsp. (Tblsp is how I like to write it whenever I am just writing down a recipe)
Christine Mcmahan
1 us tablespoon =
3 us teaspoons
Erik Bell
Way back in High School I took a class called “Men’s Chef”. We learned to use “T” for tablespoon and “t” for teaspoon. Simplest way Evah!
M
That’s what I use too.
savta
To further simplify:
T = tablespoon
t = teaspoon
Easy, peasy.
Jane
Your awesome! Thanks for your video you make the recipe come to life!
Lisa Scott
I prefer to write TBS for tablespoon and tsp for teaspoon so my tired eyes don't get confused!
Sandy
I made this last night and it was a H U G E success!!! Thanks for sharing this fantastic recipe Chuck X
Linda and Tom Beeler
We all learn as we go! T used to be tablespoon and t was teaspoon.
Melanie
Can you pre cook the meat or is best cooked and then eaten the same night?
Kim Longley
great question!