Cauliflower Walnut Tacos

These healthy Cauliflower Walnut Tacos are filled with a tasty seasoned taco meat (that’s totally vegetarian – whoo!) and all your favorite taco toppings!

Cauliflower Walnut Soft Tacos with Toppings

Are you ready to rock your next taco night?

Heck yeah you are!

These Cauliflower Walnut tacos are just the thing to impress your vegetarian friends and family members. The filling itself is 100% vegan and you can choose any toppings you’d like to let in on the fun!

This is the same filling I used for my cheesy queso-topped Sheet Pan Nachos and Vegetarian Taco Bowls and I can’t get enough of it!

Cauliflower Walnut Tacos with Sriracha Ranch

Tasty Taco Toppings

I topped my sassy soft tacos with quick pickled red onion, jalapeños, cilantro, and cabbage with a drizzle of sriracha ranch and my favorite Mexican hot sauce. The combo was delicious!

Here are some more tasty topping options…

vegan + vegetarian taco toppings (choose your favorites)

  • shredded romaine or spring mix lettuce
  • grated cheese + greek yogurt or sour cream (skip for vegan)
  • salsa
  • fresh ripe tomatoes
  • fresh or pickled peppers
  • cilantro
  • pico de gallo
  • guacamole
  • cabbage or slaw
  • fresh chopped onion or pickled red onion
  • sour cream or Greek yogurt
  • hot sauce
  • avocado salsa verde

I could go on forever… but let’s get on with the recipe! Let me know your favorites in the comments below, I’m always looking for my next taco topping dream combo.

Cauliflower Walnut Taco Meat

Cauliflower Walnut Tacos

Though I opted for warmed flour tortillas (love a good soft taco!) you can also use gluten-free corn tortillas or crunchy hard taco shells.

Meal prepping? The taco “meat” is totally make-ahead friendly and can be stored in the fridge for 4-5 days and reheated as needed.

Cauliflower Walnut Soft Tacos with Toppings
5 from 4 votes

Cauliflower Walnut Tacos

These healthy Cauliflower Walnut Tacos are filled with a tasty seasoned taco meat (that's totally vegetarian – whoo!) and all your favorite taco toppings!

Course Main Dish
Cuisine Mexican, Vegetarian
Keyword Cauliflower Walnut Tacos
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 345 kcal
Author Jenn Laughlin – Peas and Crayons


  • 8 tortillas (flour or corn)
  • 1-2 jalapeños (diced or sliced)
  • 2-4 TBSP fresh chopped cilantro (to taste)
  • 1 lime, sliced for squeezing over tacos

Cauliflower Walnut Taco Meat

  • 12 oz cauliflower florets or 3 cups riced cauliflower
  • 2 cups unsalted walnut pieces
  • 1 TBSP chili powder
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus extra to taste
  • 1/4 tsp cayenne pepper (optional)
  • 2 tsp hot sauce
  • 2-3 TBSP enchilada sauce or taco sauce

Quick Pickled Red Onion

  • 1 medium red onion
  • 1/2-3/4 cup apple cider vinegar or white vinegar of choice
  • 1 tsp salt or to taste
  • 3/4 cup boiled water

Sriracha Ranch


  1. If making the optional quick-pickled red onion, make those first. I like to use a whole onion so I have some on hand for later! Bring water to a light boil using a tea kettle or small pot. Peel onion and slice super thin. Add to a heat-safe bowl with vinegar and salt. Pour hot water over onion and allow to sit/cool in the liquid for 20-60 minutes. Transfer to a jar with a lid and pop in the fridge to enjoy in whenever the craving strikes
  2. Preheat oven to 375 degrees F.

  3. If using cauliflower rice, just set aside 3 cups and pulse your walnuts in a food processor until it resembles fine crumbles. Using florets? Add both walnuts and cauli to the food processor and blend into crumbles together. There's a photo in the blog post for size reference, if needed.

  4. Season cauli-walnut mxiture with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well and spread on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring at the 15-minute mark for even browning. Once done, add hot sauce enchilada/taco sauce and mix well.

  5. Whisk together Sriracha and ranch for a tasty but optional sauce for the tacos.

  6. Warm tortillas and fill with cauliflower walnut taco meat. Top with all your favorite toppings either from the recipe above or from the tasty topping list in the blog post. Anything goes when it comes to tacos!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator for 8 tacos including the optional sauce, pickled onion and toppings. Values will vary based on swaps, toppings, and tortilla choice. Adjust as needed and enjoy!

Meal prepping? The taco “meat” can be made in advance and stored in the fridge for 4-5 days. Simply reheat and taco it up!

Nutrition Facts
Cauliflower Walnut Tacos
Amount Per Serving
Calories 345 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 862mg37%
Potassium 366mg10%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 4g4%
Protein 8g16%
Vitamin A 377IU8%
Vitamin C 26mg32%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Walnut taco meat recipe adapted from Pinch of Yum.

round out the meal with a bowl of homemade salsa!

If you get a chance to try these cauliflower walnut tacos, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Recipe Rating


  • Nancy

    5 stars
    I made the cauliflower walnut tacos twice now. Made guacamole to go with the tacos. Delicious!

    • DAY = MADE!! I’m so thrilled you’re loving the recipe Nancy!

  • Jill Cakert

    This sounds so delicious but women taking thyroid medication (synthroid) are suppose to avoid walnuts. Can pecans or another nut be used?

  • Tayler Ross

    5 stars
    I can’t wait to make these for Taco Tuesday tonight! They look so delicious and I know my whole family will love them!

  • 5 stars
    what a great idea and I love everything in this never thought about using cauliflower in a taco! thanks for this

  • Renee Goerger

    5 stars
    This is the most inventive recipe and I never missed the meat!

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