Let me get one thing straight first. I don’t feel very comfortable posting the recipe for this Tex-Mex Walnut Cauliflower Fajita Bowl. Not because it’s not delicious. It is so scrumptious you wouldn’t expect it from its look. But because I’ve never been to Mexico. And I feel I have taken this a little too far away from the original Mexican recipe. Usually I’m all for challenging a culture’s traditional cuisine but I tend to keep it somewhat real. I either look for vegan recipes or I veganize recipes that are easy to change. And I always cook recipes of countries I have been to.
So yes, I’ve never been to Mexico but it’s one of my favorite cuisines. I can’t wait for the moment when I get to eat my way through Mexico but until then I’m relying on Mexican food served abroad. Now I know that American Mexican food like burritos with lots of cheese, rice and sauce is not Mexican Mexican food. Though I think it’s still pretty amazing. But then again American Sushi is also freaking delicious, though there is nothing better than Sushi in Japan. What I’m trying to say here is, this is a hybrid recipe, of Mexican and American food, veganized and healthyfied by me.
The flavours, crunch and seasoning are still very Mexican. If this is too healthy for you, just skip the salad and replace it with homemade tortilla. Or omit the rice and use the rest of the ingredients to make some tacos. Either way, the highlight of this recipe is the walnut cauliflower fajita, a recipe inspired by Pinch of Yum’s Walnut Cauliflower Taco Meat. I wouldn’t call it meat, it’s actually much better than that because of the roasted taste, nutty crunch and comforting cauliflower softness. Half of the Walnut Cauliflower Fajita didn’t make it onto my bowl because I couldn’t stop eating it by the spoonful straight from the baking sheet. Ops. Hope you like it as much as I do, real Mexican or not.
Tex-Mex Walnut Cauliflower Fajita Bowl
- 1/2 cup / 60 g walnuts
- 1 cup / 100 g cauliflower
- 1.5 tsp fajita seasoning
- 1/2 ripe avocado, sliced
- 1/4 cup / small handful coriander
- 1/2 cup / 90 g rice, cooked
- 50 – 100 g / 2 handful salad leaves, washed
- 2 tsp cili oil
- 1/2 peach, sliced
- 1 lime
- *optional: tomato salsa
- Preheat oven to 180°C/ 350°F.
- Line baking sheet with parchment paper.
- Add cauliflower and walnuts to a blender or food processor, pulse until walnuts and cauliflower are size of grains.
- Spread walnut cauliflower mixture onto baking sheet, sprinkle with fajita seasoning and mix well
- Place in oven for 20- 30 min or until crispy and golden, stirring halfway through.
- In the meantime, make the avocado cream by using a food processor or a bowl and fork. Combine avocado, coriander and juice of 1/2 lime and blend until smooth and creamy (if you prefer chunks, just pulse it briefly or use the bowl and fork method).
- 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.