Cauliflower Walnut Taco Meat Quesadillas

These quesadillas are my new favourite thing as in.. I just can’t get enough of them!  They are so, so, so delicious and the recipe makes a bunch that you can pop in the fridge for meals all week long. The leftovers are even tastier (if that’s possible) so if you’re looking for a dish to make ahead, this is it.

After seeing a video online for a cauliflower meat quesadilla recipe, I decided to make them for dinner but was a bit disappointed. The flavour was not quite right, the ingredient list included, in my opinion, a few too many  ingredients and the finished product left me feeling less than full. I also recognized that the recipe had serious potential so I switched up the spices, omitted a few ingredients and added walnuts for satiety. Holy crap..It worked:)

Hope you enjoy this as much as we do! I’m betting it becomes a regular in your meal rotation.Prepare all of your ingredients! These are easy to make and come together quickly.Add your quartered mushrooms and walnuts to a food processor and pulse about 25-30 times until they are broken down into tiny pieces (stop before it becomes pureed!). Remove from the processor and set aside.Add your cauliflower florets to the processor.Pulse until the finished product is rice sized in appearance. Set aside.

Heat your oil in a large skillet over medium heat and then add your diced onion. Cook for about 5 minutes, stirring often.

Add your pressed garlic and stir for 30 seconds. Add your mushroom/ walnut mix, riced cauliflower, taco seasoning, and soy sauce and stir well to combine. Allow this to cook for about 10-15 minutes until the excess water from the veggies has evaporated and the finished product resembles ‘meat’.

Meanwhile heat a cast iron grill (I absolutely love this Le Creuset grill) or cast iron skillet over medium heat and spray a thin layer of oil (optional. We use a Misto sprayer). Prepare your quesadillas by adding a thin layer of Daiya Pepperjack (or Chao), a layer of Cauliflower Walnut Meat and another thin layer of Pepperjack cheese. Add to the hot skillet and cook for about 3 minutes. Watch to ensure it doesn’t burn! Flip carefully and cook another 3 minutes.
Use a pizza slicer to cut into wedges and serve with salsa. Enjoy with a side of roasted sweet potatoes and a salad or…whatever you’d like:)

Adapted from LeCochennec, Gwenaelle. “Cauliflower Beefless Tacos“.

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5.0 from 1 reviews

Cauliflower Walnut Taco Meat Quesadillas

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Website: WhatTheHeckDoIEatNow.com

Adapted From: LeCochennec, Gwenaelle. "Cauliflower Beefless Tacos".

Serves: 6

Ingredients

• 150 g (5 oz or about 5 mushrooms) cremini mushrooms, quartered
• 1 large head cauliflower, chopped into florets
• ½ cup walnuts
• 2 tbsp organic canola oil (or oil of choice)
• 1 medium onion, diced
• 3 cloves of garlic, pressed
• 3 tbsp taco seasoning
• 2 tbsp soy sauce
• Daiya Pepperjack cheese or Chao Tomato cayenne cheese (grate)
• 1 package whole wheat flour tortillas
• salsa

Instructions

1. Add your quartered mushrooms and walnuts to a food processor and pulse about 25-30 times until they are broken down into tiny pieces (stop before it becomes pureed!). Remove from the processor and set aside.
2. Add your cauliflower florets to the processor and pulse until the finished product is rice sized in appearance. Set aside.
3. Heat your oil in a large skillet over medium heat and then add your diced onion. Cook for about 5 minutes, stirring often.
4. Add your pressed garlic and stir for 30 seconds.
5. Add your mushroom/ walnut mix, riced cauliflower, taco seasoning and soy sauce and stir well to combine.
6. Allow this to cook for about 10-15 minutes until the water from the veggies has evaporated and the finished product resembles 'meat'.
7. Meanwhile heat a cast iron skillet over medium heat and spray a thin layer of oil (optional).
8. Prepare your quesadillas by adding a thin layer of Daiya Pepperjack (or Chao), a layer of Cauliflower Walnut Meat and another thin layer of Pepperjack cheese.
9. Add to the hot skillet and cook for about 3 minutes. Watch to ensure it doesn't burn!
10. Flip carefully and cook another 3 minutes.
11. Use a pizza slicer to cut into wedges and serve with salsa.

3.5.3226