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.
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!)
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!
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.