Cauliflower Picadillo
This version of picadillo is our plant-based take on the traditional Latin American dish. This recipe is versatile and can be used to stuff tacos, tortillas, or serve with rice and beans.
Prep: 10 mins
Cook: 10 mins
Yield: 4 servings
Ingredients
Ingredients
- ½ cup chopped walnuts
- 1 cup onion, minced
- 1 small cauliflower, cut into florets
- 1 cup of tomato, diced
- 2 Tbsp seasoning (see below)
- 1 tsp of sea salt
- zest of 1 lime
Seasoning
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp oregano
- ½ tsp of ancho chili powder
- ½ tsp ground chipotle chili pepper
Instructions
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Combine all the seasoning ingredients in a jar with a lid. Cover and shake well to combine. Set aside.
- 3. In a food processor, pulse all the ingredients and the seasonings a few times until mixture is just combined and broken up into small pieces. Do not overprocess.
- 4. Spread mixture in a baking dish in a single layer and bake for 10 minutes.
Cooking Tips
Cooking Tips
- 1. Save the remaining seasoning and use to season stir-frys or casseroles.
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