How To Make Cauliflower Walnut Burritos
Add a vegan recipe to your weekly rotation with these cauliflower walnut burritos. It’s a healthy dish that’s brimming with textures and flavors.
Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3 to 4 minutes, until semi-translucent.
Add the cauliflower mixture and cook for 4 to 5 minutes, until the cauliflower is semi-tender.
Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2 to 3 minutes more, until the spices are fragrant.
Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla.
Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Calories: 608.34kcal
- Fat: 10.01g
- Saturated Fat: 1.62g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.39g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 114.91g
- Fiber: 4.15g
- Sugar: 3.74g
- Protein: 14.10g
- Sodium: 967.81mg
- Calcium: 147.90mg
- Potassium: 490.72mg
- Iron: 4.09mg
- Vitamin A: 33.16µg
- Vitamin C: 33.99mg
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