Chipotle Cauliflower Tacos

These Chipotle Cauliflower Tacos are completely vegetarian -- or even vegan, if you don't choose to top with cheese. The taco "meat" itself is low carb + gluten free.

Course dinner
Total Time 45 minutes
Servings 4
Author Rachel Singer


  • 1 small head cauliflower florets (or 3/4 of a large one)
  • 1 cup shelled walnuts (I used chopped)
  • 4 oz fresh mushrooms, roughly chopped
  • Juice of one small lime
  • 4 garlic cloves
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Sea salt, to taste
  • 3 chipotles in adobo
  • 1 Tbsp adobo sauce


  1. Add cauliflower florets to your food processor and pulse until evenly ground into a taco-meat-like consistency, then remove cauliflower to a large bowl. (Be careful not to over-process or puree!)
  2. Add all other ingredients to food processor, and pulse until they are a similar taco-meat-like consistency. Then, add the mushroom/walnut mixture to the bowl with your cauliflower and stir to combine. Spread combined cauliflower mixture on a greased baking sheet and bake it at 375 degrees for 30 minutes. Stir, and serve with your usual favorite taco fixings!

Recipe Notes

If you have a tree nut allergy in your house, just leave out the walnuts and use a larger head of cauliflower: It might change the texture a bit, but the results should still be darn tasty.