Cauliflower Walnut Burritos Recipe By Tasty Food

CAULIFLOWER "MEAT" BURRITO BOWL RECIPE BY TASTY

Steps:

• Cut the cauliflower in half and break it into small florets.
• Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
• Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
• Add the rice to a bowl and top with cauliflower "meat" and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
• If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
• Enjoy!

SPICY ROASTED CAULIFLOWER VEGGIE BURRITOS

Steps:

• In a small bowl, combine the ancho chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon fine sea salt. Stir until well blended.
• Heat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper, foil or a silicone baking mat. It is unlikely that all the veggies will fit on one baking sheet.
• In a medium bowl, toss the cauliflower florets with 2 tablespoons of the oil and two thirds of the spice mixture. Spread the cauliflower out onto the first baking sheet, facing as many of the flatter edges down so that they brown nicely.
• Use the same bowl that was used for the cauliflower and toss the onions and peppers with 1 tablespoon of oil and the remaining spice mixture.
• Add the onions and peppers to the second baking sheet, spacing them out so that they brown nicely.
• Roast the cauliflower until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. Check after 15 minutes and give the cauliflower a stir to promote even browning. When done, squeeze a wedge or two of lime juice over the cauliflower and sprinkle the scallions on top.
• Roast the peppers and onions until tender and the edges begin to brown, 20 to 25 minutes. About 10 minutes before the vegetables are done, stir in the corn, if using.
• Use the cooked vegetables straight away or store in an airtight container in the fridge up to 4 days.
• Heat a wide skillet over medium-low heat. When warm, place one tortilla down into the skillet. When the first side is warmed, but not toasted, flip the tortilla. Place a 1/4 cup of the cheese down into the center of the tortilla and spread into a thin layer. When the second side of the tortilla is warmed and the cheese is starting to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
• Spoon 1/4 cup of the rice, 1/4 cup of the beans, a spoonful of the cooked peppers, onions, and corn, and a spoonful of the spicy roasted cauliflower down the center of each warmed tortilla.
• Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
• Tightly wrap each burrito individually in foil, and then place into a resealable freezer bag or container. Freeze up to 3 months.
• To reheat frozen burritos, unwrap the burrito, place onto a microwavable plate, cover with a paper towel and microwave for two minutes, flip and microwave another 2 minutes or until the center is hot. Enjoy immediately or add a crunchy exterior by following the directions for toasted burritos below.
• Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides. Depending on how large your skillet is, you may need to do this in batches.

ROASTED CAULIFLOWER BURRITO

Steps:

• For the roasted vegetable filling: Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm.
• To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney.
• Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days.
• Soak the beans in water overnight.
• Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve.

CAULIFLOWER WITH TOASTED WALNUTS

Steps:

• Melt butter in large skillet. Add walnuts, onions and garlic; cook 2 to 3 min. or until walnuts are lightly toasted and onions are tender, stirring occasionally. Set aside.
• Add cauliflower to small amount of boiling water in medium saucepan; cover. Bring to boil. Reduce heat to medium-low; simmer 8 to 10 min. or until cauliflower is crisp-tender. Drain.
• Place cauliflower in serving dish; top with the walnut mixture. Sprinkle with bacon bits.