Ingredients
½head cauliflower,broken into florets
¾cupwalnuts
olive oil,to taste
½mediumyellow onion,diced
2clovesgarlic,minced
2½tspchili powder
1tspground cumin
½tspsmoked paprika
2tbspsoy sauce,low sodium
¼cupvegetable broth,low sodium
kosher salt,to taste
pepper,to taste
4largeflour tortillas
2cupsspanish rice,cooked
lettuce,chopped, for serving
tomato,diced, for serving
vegan cheddar cheese,shredded, for serving
guacamole,,for serving
Preparation
Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3 to 4 minutes, until semi-translucent.
Add the cauliflower mixture and cook for 4 to 5 minutes, until the cauliflower is semi-tender.
Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2 to 3 minutes more, until the spices are fragrant.
Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla.
Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
Enjoy!
