1 head cauliflower, small, chopped
1 cup California walnut pieces, chopped
2 tablespoons olive oil, divided
¾ cup onion, minced
2 teaspoons garlic, minced
1 jalapeno, medium, seeded, minced
½ cup water
¼ cup tomato paste
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon oregano, dried
½ teaspoon salt, or to taste

12 tortillas, corn, small, warmed
1 ½ cups green cabbage, shredded
¾ cup cheese, crumbled
½ cup California walnuts, chopped, toasted
Cilantro leaves, fresh
Lime wedges


  1. Preheat oven to 245°C. Coat cauliflower with 1 tablespoon olive oil; place on a baking sheet and roast for 25 to 30 minutes or until lightly browned.
  2. Reduce oven temperature to 175°C and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
  3. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic and jalapeno cook for 2 minutes more. Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture.
  4. Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.

Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.