Cauliflower Taco Meat

As you may have gathered from my posts so far, I eat everything. It doesn’t matter if it is vegan or all meat. I just like variety and if it looks or sounds good, I will make it and eat it. I wasn’t trying to reduce my meat intake or anything of the sort but I came across this idea on Tasty and it looked so good and so much like meat that I had to try it.

If you are vegan, this could be a great addition to your recipes or you may already know a variation of this recipe. But if you are a meat lover, do not turn away from this recipe because it doesn’t have meat! Give it a shot. Now I won’t tell you that this taste just like ground beef because that would be a lie. The texture is softer and though it does have some umami it isn’t as much as that of meat. But it is delicious and I didn’t miss the meat when I was eating this. I don’t think you will either.

You can use this cauliflower meat for tacos, quesadillas, nachos, burritos, burrito bowls, you name it. Keep these three tips in mind while making this:

1. Do not over blend the ingredients. You want this to stay pretty coarse like rice.
2. Do not over cook it. You don’t want it to be mushy.
3. Season it generously with salt. Taste and adjust; if this is bland it is all your fault 👀

Ok, now proceed to the recipe below.

Cauliflower Taco Meat

• 1 cauliflower head
• 8 oz baby bella mushrooms
• 2 tablespoons oil
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 to 2 tablespoons chili powder
• 2 tablespoons soy sauce
• Salt and pepper to taste

Method

Cut the cauliflower in half and break it up into small pieces. Place the cauliflower in a food processor or blender and pulse until they break down into rice size pieces. Take it out and set it aside.

Place mushrooms in the food processor or blender and pulse until they break down into rice size pieces.

Heat oil in a large pan over medium high heat. Add the onions and cook for about 3 minutes then add the garlic and cook for another minute or until fragrant. Add the cauliflower, mushrooms, cumin, chili powder, soy sauce, salt and pepper then stir. Taste and adjust salt if necessary. Cook for about 10 minutes until they are tender and most of the water from the cauliflower and mushrooms have evaporated.

Prepare it along with other ingredients for nachos, tacos, or whatever you are making and enjoy!