Cauliflower Nachos with Walnut Taco Meat
Ingredients
Roasted Cauliflower Base
-
1
head
cauliflower
-
to taste
extra-virgin olive oil
-
to taste
fine sea salt
Walnut Taco Meat
-
½
cup
raw walnuts
-
1
medium
carrot
-
⅛
teaspoon
salt
-
¾
teaspoon
ground cumin
-
¼
teaspoon
chili powder
-
½
teaspoon
freshly squeezed lemon juice
Cheese Sauce
-
1
cup
cashews
-
½
cup
water
-
1
teaspoon
salt
-
1
tablespoon
freshly squeezed lemon juice
-
3
tablespoons
nutritional yeast
-
¼
teaspoon
turmeric (optional)
Optional Toppings
-
to taste
salsa
-
to taste
diced bell peppers
-
to taste
diced red onion
-
to taste
fresh cilantro
Instructions
- Preheat the oven to 400ºF and chop the cauliflower into small florets.
- Drizzle olive oil over the cauliflower and toss to coat evenly, then sprinkle with salt.
- Roast the cauliflower for about 25 minutes until tender.
- While the cauliflower is roasting, prepare the walnut taco meat by pulsing walnuts in a food processor, then adding diced carrots, salt, cumin, chili powder, and lemon juice until crumbly.
- Next, make the cheese sauce by blending soaked cashews, water, salt, lemon juice, nutritional yeast, and turmeric until smooth.
- Once the cauliflower is done, remove it from the oven and add toppings: drizzle with cheese sauce, sprinkle with walnut taco meat, and add any other desired toppings.
- Serve immediately or return to the oven for a few minutes to heat through.
Nutrition Facts (estimated)
Servings
2
Calories
403
Total fat
28g
Total carbohydrates
24g
Total protein
17g
Sodium
1324mg
Cholesterol
0mg
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