- 1 cup raw walnuts
- 1 chipotle in adobo sauce + 2 tablespoon adobo sauce optional
- ½ cup sun-dried tomatoes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 2 cups riced cauliflower
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 teaspoon sea salt
- 8 Corn Tortillas
- 1 medium avocados
- ½ cup water
- 1 small jalapeno stemmed and deseeded
- 1 clove garlic
- 1 teaspoon olive oil
- ¼ cup lime juice
- ¼ cup cilantro optional
- pinch of salt and pepper
- Chopped cilantro
- Diced pineapple
- Shaved pruple cabbage
For the Tacos, preheat the oven to 400°F. Line two rimmed sheet pans with parchment paper.
Place the walnuts, chipotle, sundried tomatoes, chili powder and garlic powder in the bowl of a food processor. Process for 10 seconds.
In a large mixing bowl, combine the walnut mixture with 2 tablespoons adobo sauce (if using), riced cauliflower, oil and salt. Adjust seasonings to taste. Divide the mixture between the two sheet trays and roast for 20 minutes—rotating the pans halfway through.
For the Avocado Cream, combine all ingredients in a blender and puree until smooth.
Warm the tortillas individually in a cast iron skillet over medium heat.
To assemble, add 2 tablespoons avocado cream to the tortillas, add 1/4 cup cauliflower mixture and top with cilantro, pineapple and cabbage, if using.