Vegetarian Taco Salad

By Jen Paleracio | May 31, 2017

I used chipotle in adobo sauce and my homemade taco mix to season this taco salad. The amazing thing is – it’s vegetarian! Cauliflower is very versatile, you can stir fry, steam, and you can season it any way you want. It’s a great way to replace grains and add more nutrients to your dish.

 

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Ingredients
  

  • 1 cauliflower head, cut into florets
  • 2 pieces chipotle pepper in adobo sauce
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cumin

Instructions
 

  • Heat the oven to 375 degrees. Line a baking sheet pan with parchment paper. In a food processor combine all the ingredients except oil. Process until finely chopped. 
  • Transfer the cauliflower mixture onto the lined pan. Drizzle oil, bake for 30 minutes or until golden brown. Stir half way through to bake evenly. 

For the salsa

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Ingredients
  

  • 7 roma tomatoes, remove the seeds, diced
  • 2 cups romaine lettuce, shredded
  • 1 small red onion chopped
  • 1 jalapeno pepper remove the seeds for milder taste
  • 1 cup kernel corn
  • a handful cilantro chopped
  • juice of one lime
  • sea salt and black pepper to taste

Instructions
 

  • In a bowl, combine all ingredients, stir to mix well. Add to your vegetarian taco. Top with colby cheese (option). 
Posted in Mains, Recipes