Vegetarian taco meat, yes, please!  Something that is both paleo and vegetarian (no grains, legumes, or soy).  It’s unbelievably good.  You could use it on its own or mix it with ground beef to lighten up the meat content. Just break the beef into pieces and stir in to bake.


3 cups cauliflower florets (about half a head) or riced cauliflower
2 cups walnuts (soaked during day is even better)
1/2 onion, finely diced
2 garlic cloves, minced
1 chipotle chili in adobo sauce, chopped and/or 1 tsp of the adobo
1 tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
1 tsp. salt
juice of one lime



Preheat oven to 375.

Grind cauliflower florets and walnuts in food processor until mixture is coarse crumbles.  If your cauliflower is already riced, grind the walnuts only then stir together. Add the rest of the ingredients and stir to combine.

If you wanted to add ground beef, just break up the raw beef into small pieces and stir in with the other ingredients. You could do half of the cauli-nut mixture and half beef.

Place in 8x8 baking pan. Bake for 30 minutes, stirring half-way through.

Serve with a variety of taco type veggies (I like lettuce, shredded raw carrots, radishes, green onions, jalapeno, and sauteed or raw bell peppers and zucchini).  Add my tomatillo-spinach guacamole, and chips of your choice (we love Siete brand coconut-cassava — we actually buy the tortillas and fry them ourselves, but they also sell chips).

I’d love to know what you think!

May your days be truly delicious and satisfying!

If you like what you see here, I would love to help you eat with pleasure AND thrive at your natural weight.  Check out the blog or download your free guide to get started.