Chef Patty Mastracco
Patty Mastracco Food Inc.
Vegetarian customers should appreciate this different take on meatless tacos. Roasted walnuts and cauliflower provide a hearty filling, while a topping of cotija cheese boosts the protein and flavor.
1 small head cauliflower, chopped
2 tbsp. olive oil, divided
1 cup walnut pieces, chopped
3/4 cup finely chopped onion
2 tsp. minced garlic
1 med. jalapeno, seeded and minced
1/2 cup water
1/4 cup tomato paste
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt, or to taste
12 small corn tortillas, warmed
1 1/2 cups shredded green cabbage
3/4 cups crumbled Cotija cheese
1/2 cup walnuts, chopped and toasted
Fresh cilantro leaves
1. Preheat oven to 475 F. Coat cauliflower with 1 tablespoon olive oil. Place on baking sheet and roast for 25 to 30 minutes or until lightly browned.
2. Reduce oven temperature to 350 F and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
3. In large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add onion and saute for 5 minutes or until lightly browned. Add garlic and jalapeno; cook 2 minutes longer. Stir in water, tomato paste, chili powder, cumin, oregano and salt. Cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture.
4. To assemble, spoon mixture into warmed tortillas and top with shredded cabbage, cheese, walnuts and cilantro. Serve with lime wedges.
Photo courtesy of California Walnuts