WALNUT ‘CHORIZO’

PG tested

The filling in these vegetarian “chorizo” tacos is made with cauliflower and walnuts. Fresh pineapple salsa adds a bright, spicy-sweet finish.

For tacos

3½ cups cauliflower florets

1 cup whole walnuts 2 chipotles in adobo sauce

1 tablespoon chili powder 1 teaspoon ground cumin Kosher salt For salsa ½ medium pineapple, peeled, cored and cut into

chunks or a 20-ounce can pineapple chunks

½ cup diced red pepper ½ red onion, diced 2 jalapenos, ribs and seeds removed, minced

Handful fresh cilantro leaves, chopped

Juice of 2 limes

Salt For garnish

1 avocado mashed with ½ teaspoon garlic powder, a pinch of salt and squeeze of lime juice

Shredded purple cabbage tossed with a little lime juice and olive oil

Crumbled Cotija cheese, for garnish

12 corn or flour tortillas, warmed

Preheat oven to 375

degrees.

Pulse cauliflower, walnuts, adobo sauce, chili powder, cumin and 1 teaspoon salt in a food processor until evenly ground, similar to the texture of ground meat. Transfer to a greased or parchment-lined baking sheet. Bake for 30 minutes, stirring halfway to prevent browning.

While cauliflower is roasting, prepare salsa. In large bowl, combine pineapple, pepper, onion and jalapeno. Add cilantro and lime juice and season to taste with salt.

Layer avocado mash, walnut chorizo, pineapple salsa, and slaw into a warmed tortilla. Top with crumbled cheese and serve immediately.

Serves 4 (3 tacos each).