Prep time: 
Cook time: 
Total time: 
Serves: 1
  • ½ cup / 60 g walnuts
  • 1 cup / 100 g cauliflower
  • 1.5 tsp fajita seasoning
  • ½ ripe avocado, sliced
  • ¼ cup / small handful coriander
  • ½ cup / 90 g rice, cooked
  • 50 - 100 g / 2 handful salad leaves, washed
  • 2 tsp cili oil
  • ½ peach, sliced
  • 1 lime
  • *optional: tomato salsa
  1. Preheat oven to 180°C/ 350°F.
  2. Line baking sheet with parchment paper.
  3. Add cauliflower and walnuts to a blender or food processor, pulse until walnuts and cauliflower are size of grains.
  4. Spread walnut cauliflower mixture onto baking sheet, sprinkle with fajita seasoning and mix well
  5. Place in oven for 20- 30 min or until crispy and golden, stirring halfway through.
  6. In the meantime, make the avocado cream by using a food processor or a bowl and fork. Combine avocado, coriander and juice of ½ lime and blend until smooth and creamy (if you prefer chunks, just pulse it briefly or use the bowl and fork method).
  7. Prepare the salad bowl by adding salad leaves and mixing it with cili oil. Add it to a bowl, top with cooked (but not too hot) rice, avocado cream, walnut cauliflower fajita, a few peach slices (and/or tomato salsa) and some more coriander leaves.
Recipe by black.white.vivid. at http://blackwhitevivid.com/tex-mex-walnut-cauliflower-fajita-bowl/