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96% would make again

Cauliflower Walnut Burritos

Tasty Team
August 06, 2019
Cauliflower Walnut Burritos

Inspired by tasty.co

Ingredients

for 4 servings

  • ½ head cauliflower, broken into florets
  • ¾ cup walnuts (75 g)
  • olive oil, to taste
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons low sodium soy sauce
  • ¼ cup low sodium vegetable broth (60 mL)
  • kosher salt, to taste
  • pepper, to taste
  • 4 large flour tortillas
  • 2 cups spanish rice (460 g), cooked
  • lettuce, chopped, for serving
  • tomato, diced, for serving
  • shredded vegan cheddar cheese, for serving
  • guacamole, for serving

Nutrition Info

  • Calories 561
  • Fat 27g
  • Carbs 67g
  • Fiber 5g
  • Sugar 5g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
  2. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
  3. Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
  4. To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  5. Enjoy!

Ingredients

for 4 servings

  • ½ head cauliflower, broken into florets
  • ¾ cup walnuts (75 g)
  • olive oil, to taste
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons low sodium soy sauce
  • ¼ cup low sodium vegetable broth (60 mL)
  • kosher salt, to taste
  • pepper, to taste
  • 4 large flour tortillas
  • 2 cups spanish rice (460 g), cooked
  • lettuce, chopped, for serving
  • tomato, diced, for serving
  • shredded vegan cheddar cheese, for serving
  • guacamole, for serving

Nutrition Info

  • Calories 561
  • Fat 27g
  • Carbs 67g
  • Fiber 5g
  • Sugar 5g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
  2. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
  3. Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
  4. To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  5. Enjoy!
Cauliflower Walnut Burritos

Inspired by tasty.co

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