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Spicy Cauliflower and Walnut "Chorizo" Tacos

Replace regular pork Chorizo with this plant-based version made uniquely in the Vitamix. Either wet-chop in your traditional container or use the Food Processor to process the walnuts and cauliflower, then blend the adobo sauce before combining and roasting.
Spicy Cauliflower and Walnut "Chorizo" Tacos

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , High Protein , Low Cholesterol , Vegan , Vegetarian

Yield:

6 servings

Total Time:

40 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

6 servings

Total Time:

40 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

6 servings

Total Time:

40

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

6 servings

Total Time:

40

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 6 cups (600 g) cauliflower, cut into florets, about 1/2 head
  • 2 cups (200 g) walnuts
  • 1 medium (125 g) onion, peeled, quartered
  • 3 garlic cloves, peeled
  • 3 chipotle pepper in adobo sauce, plus 2 Tablespoons reserved sauce
  • 1 teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 2 teaspoons paprika
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, optional
  • garnish with diced cabbage, 6 servings
  • garnish with diced onion, 6 servings
  • garnish with diced tomato, 6 servings
  • 12 corn flour tortillas

Directions

1. Preheat oven to 350°F.
2. Place cauliflower and walnuts into the Food Processor Work Bowl fitted with the Multi-Use blade. Secure the lid. Pulse 6-8 times. Stop, remove the lid, and scrape down the sides of the Work Bowl. Secure the lid and pulse an additional 6-8 times or until the mixture is roughly chopped into small pieces. Remove mixture and place in a large bowl.
3. Place the remaining ingredients (except for serving) into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 35-45 seconds.
4. Add the adobo sauce to the chopped cauliflower and walnut mixture, tossing gently to combine. Spread mixture out evenly onto a 1/2 sheet tray sprayed with non-stick spray. Bake in preheated oven for 15-20 minutes, then remove and turn mixture with a spatula. Return mixture to oven and cook an additional 15-20 minutes.
5. Remove mixture from oven and assemble each corn tortilla with a small helping, topped with shredded cabbage, diced tomatoes, and onions.

Ingredients

  • 6 cups (600 g) cauliflower, cut into florets, about 1/2 head
  • 2 cups (200 g) walnuts
  • 1 medium (125 g) onion, peeled, quartered
  • 3 garlic cloves, peeled
  • 3 chipotle pepper in adobo sauce, plus 2 tbsp. reserved sauce
  • 1 teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 2 teaspoons paprika
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, optional
  • garnish with diced cabbage, 6 servings
  • garnish with diced onion, 6 servings
  • garnish with diced tomato, 6 servings
  • 12 corn flour tortillas

Directions

  1. Preheat oven to 350°F (175°C)
  2. Working in batches, place cauliflower and walnuts (about two cups total at a time) into the Vitamix container with enough water so the ingredients float above the blades and secure the lid. Select Variable 6. Pulse 6-8 times. Stop, remove the lid, and strain the water from the chopped cauliflower and walnuts. Repeat the process until all the cauliflower and walnuts have been chopped. Spread the mixture on a sheet tray and pat dry with a paper towel. Next, place the chopped mixture in a large bowl.
  3. Place the remaining ingredients (reserving the cabbage, onion, tomato and tortillas for serving) into the Vitamix blending container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 35-45 seconds.
  4. Add the adobo sauce to the chopped cauliflower and walnut mixture, tossing gently to combine. Spread mixture out evenly onto a 1/2 sheet tray sprayed with non-stick spray. Place in preheated oven for 15-20 minutes, then remove and turn mixture with a spatula. Return mixture to oven and cook an additional 15-20 minutes.
  5. Remove mixture from oven and assemble each corn torilla with a small helping, topped with shredded cabbage, diced tomatoes, and onions. 

 

Ingredients

  • 6 cups (600 g) cauliflower, cut into florets, about 1/2 head
  • 2 cups (200 g) walnuts
  • 1 medium (125 g) onion, peeled, quartered
  • 3 garlic cloves, peeled
  • 3 chipotle pepper in adobo sauce, plus 2 tbsp. reserved sauce
  • 1 teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 2 teaspoons paprika
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, optional
  • garnish with shredded cabbage, 6 servings
  • garnish with diced onion, 6 servings
  • garnish with diced tomato, 6 servings
  • 12 corn flour tortillas

Directions

  1. Preheat oven to 350°F (175°C)
  2. Working in batches, place cauliflower and walnuts (about two cups total at a time) into the Vitamix container with enough water so the ingredients float above the blades and secure the lid. Select Variable 6. Pulse 6-8 times. Stop, remove the lid, and strain the water from the chopped cauliflower and walnuts. Repeat the process until all the cauliflower and walnuts have been chopped. Spread the mixture on a sheet tray and pat dry with a paper towel. Next, place the chopped mixture in a large bowl.
  3. Place the remaining ingredients (reserving the cabbage, onion, tomato and tortillas for serving) into the Vitamix blending container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 35-45 seconds.
  4. Add the adobo sauce to the chopped cauliflower and walnut mixture, tossing gently to combine. Spread mixture out evenly onto a 1/2 sheet tray sprayed with non-stick spray. Place in preheated oven for 15-20 minutes, then remove and turn mixture with a spatula. Return mixture to oven and cook an additional 15-20 minutes.
  5. Remove mixture from oven and assemble each corn torilla with a small helping, topped with shredded cabbage, diced tomatoes, and onions. 

Ingredients

  • 6 cups (600 g) cauliflower, cut into florets, about 1/2 head
  • 2 cups (200 g) walnuts
  • 1 medium onion, peeled, quartered
  • 3 garlic cloves, peeled
  • 3 chipotle pepper in adobo sauce, plus 2 tbsp. reserved sauce
  • 1 teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 2 teaspoons paprika
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, optional
  • garnish with shredded cabbage, 6 servings
  • garnish with diced onion, 6 servings
  • garnish with diced tomato, 6 servings
  • 12 corn flour tortillas

Directions

  1. Preheat oven to 350°F (175°C)
  2. Working in batches, place cauliflower and walnuts (about two cups total at a time) into the Vitamix container with enough water so the ingredients float above the blades and secure the lid. Select Variable 6. Pulse 6-8 times. Stop, remove the lid, and strain the water from the chopped cauliflower and walnuts. Repeat the process until all the cauliflower and walnuts have been chopped. Spread the mixture on a sheet tray and pat dry with a paper towel. Next, place the chopped mixture in a large bowl.
  3. Place the remaining ingredients (reserving the cabbage, onion, tomato and tortillas for serving) into the Vitamix blending container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 35-45 seconds.
  4. Add the adobo sauce to the chopped cauliflower and walnut mixture, tossing gently to combine. Spread mixture out evenly onto a 1/2 sheet tray sprayed with non-stick spray. Place in preheated oven for 15-20 minutes, then remove and turn mixture with a spatula. Return mixture to oven and cook an additional 15-20 minutes.
  5. Remove mixture from oven and assemble each corn torilla with a small helping, topped with shredded cabbage, diced tomatoes, and onions.