Ingredients
• 1 head cauliflower
• tortillas (I used Totopas sweet potato tortillas)
• 1/2 cup soy-free Veganaise
• 1-2 Tbsp Siracha
• 1/4 cup cilantro, chopped
• 1 avocado, slices
For walnut meat:
• 1.5 cups raw walnuts
• 1/3 cup sundried tomatoes, dry or drained
• 2 cloves garlic
• 1/4 teaspoon pink Himalayan sea salt
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp cumin
• 1/2 Tbsp chili powder
• 2 Tbsp avocado oil (or olive oil) + more as needed
Directions
1. Preheat oven to 450 degrees
2. Chop cauliflower into bite-sized florets. Toss with salt, pepper, and avocado oil, and roast on a baking sheet for about 20 minutes, or until golden and tender.
3. While that’s roasting, blend together all ingredients for the walnut meat in a food processor or blender until chunky and “meaty”.
4. Stir together Veganaise and Siracha to make a spicy aioli.
5. Remove cauliflower from oven and combine with walnut meat to form taco filling.
6. Top tortillas will taco filling, avocado, cilantro, and spicy aioli
