Cauliflower Walnut Burritos

• cauliflower½ head
• walnuts¾ cup
• olive oil0
• medium yellow onion½
• garlic2 clove
• chili powder2 ½ teaspoon
• ground cumin1 teaspoon
• smoked paprika½ teaspoon
• low-sodium soy sauce2 tablespoon
• low-sodium vegetable broth¼ cup
• kosher salt0
• pepper0
• large flour tortillas4
• cooked Spanish rice2 cup
• chopped lettuce0
• diced tomatoes0
• shredded vegan cheddar cheese0
• guacamole0

Instructions

1. 1

   Add the cauliflower florets and walnuts to a food processor and pulse until crumbly.

2. 2

   Set aside.

3. 3

   Heat a drizzle of olive oil in a large saucepan over medium heat.

4. 4

   Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.

5. 5

   Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.

6. 6

   Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant.

7. 7

   Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender.

8. 8

   Season with salt and pepper to taste.

9. 9

   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.

10. 10

    Fold in the sides and roll up, keeping the filling tucked in place.

11. 11

    Repeat with the remaining ingredients.

12. 12

    Cut in half and serve.

13. 13

    Enjoy!