Name: Cauliflower Picadillo
Prep time: 10 min
Cook time: 10 min
Ingredients: ½ cup chopped walnuts; 1 cup onion, minced; 1 small cauliflower, cut into florets; 1 cup of tomato, diced; 2 Tbsp seasoning (see below); 1 tsp of sea salt; zest of 1 lime; 1 Tbsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp garlic powder; ½ tsp onion powder; 1 tsp oregano; ½ tsp of ancho chili powder; ½ tsp ground chipotle chili pepper

By Georgina Mayer

(7)

This version of picadillo is our plant-based take on the traditional Latin American dish. This recipe is versatile and can be used to stuff tacos, tortillas, or serve with rice and beans.

Prep: 10 mins Cook: 10 mins Yield: 4 servings

Gluten Free Low Sugar Soy Free

Ingredients

½ cup chopped walnuts
1 cup onion, minced
1 small cauliflower, cut into florets
1 cup of tomato, diced
2 Tbsp seasoning (see below)
1 tsp of sea salt
zest of 1 lime

Seasoning

1 Tbsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp oregano
½ tsp of ancho chili powder
½ tsp ground chipotle chili pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Combine all the seasoning ingredients in a jar with a lid. Cover and shake well to combine. Set aside.
3. In a food processor, pulse all the ingredients and the seasonings a few times until mixture is just combined and broken up into small pieces. Do not overprocess.
4. Spread mixture in a baking dish in a single layer and bake for 10 minutes.