Sheet Pan Cauliflower Taco "Meat"
Author: 
Serves: 3-4
 
Ingredients
  • 1 small head of cauliflower, broken into florets, about 1 pound
  • ¼ small red onion or 1 large shallot, diced
  • ½ cup hemp seeds
  • ½ cup finely chopped pecans, walnuts, almonds, sunflower seeds, or pumpkin seeds
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon paprika (regular, sweet paprika)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • 1 teaspoon sea salt
  • 3 Tablespoons unrefined, cold-pressed extra-virgin oil
  • Suggested accompaniments: tortillas, lettuce leaf, pickled onions, cilantro, lime, salsa.
Instructions
  1. Preheat the oven to 425 F degrees or 400 F degrees convection. Line a half sheet pan with unbleached parchment paper.
  2. Place the cauliflower florets in a food processor fitted with the metal S blade. Pulse a couple times until it resembles rice. You should have about 4 cups of riced cauliflower. Extra riced cauliflower can be saved for another use.
  3. In a large bowl, toss the riced cauliflower with all of the remaining ingredients except for the suggested accompaniments, until well combined. Place on the sheet pan and spread into an even layer. Bake for 15 minutes. Remove from the oven, bring the mixture on the edges of the pan to the center and the center to the outside and bake for an additional 10-15 minutes, until browned.
  4. Use just like you would cooked taco meat and serve with desired accompaniments. Leftovers are good in the fridge for up to 5 days.
Recipe by Pamela Salzman at https://pamelasalzman.com/sheet-pan-cauliflower-taco-meat-recipe/