I love tacos. All things taco in fact. Be it taco bowls, soft tacos such as they serve in the USA a lot, and then there are nachos and quesadillas. Don't even get me started. SO many ways to love taco meat. This is not meat. YAY, this is your vego best friend. We think we nailed it. So go to town, mix up a batch or two at once, then freeze and use at will. Cook Once, Eat Twice. This is the star dish for the cooking classes with those names. We will be doing Taco Bowls and Loaded Potatoes...watch for both those recipes coming soon!
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 medium cauliflower, in florets
- 2 chipotle chili in adobo sauce
- 2 Teaspoons Picante Spice mix or other Mexican ground spices of choice Recipe
- 100 Grams walnuts, shelled
- 200 Grams Danish feta, in pieces
- 1 Pinch Pink Salt Flakes BUY
- 50 Grams sun dried tomatoes in oil
- 1 Teaspoon ground cumin or 2 drops cumin oil
Do
- 1
Preheat oven to 160°C and line a baking tray with paper.
- 2
Place the cauliflower florets into the Thermomix bowl and make rice, 1 sec/speed 6. Remove from bowl and set aside.
- 3
Place all remaining ingredients into the Thermomix bowl and chop 2 sec/speed 6.
- 4
Add the cauliflower rice and combine, 10 sec/Reverse/speed 3.
- 5
Spread onto prepared tray and bake 20-25 minutes stirring occasionally until golden and fragrant.
- 6
To cook in an Air Fryer, preheat to 200. Line basket with baking paper and spread mixture in a thick layer. Cook for 18-20 minutes, stirring a few times.
More
Serve as you would any other taco mince, with nachos, in taco shells, in quesadillas, or taco bowls.
