Cauliflower Picadillo - Center for Nutrition Studies
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.
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
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