Cauliflower Walnut Burritos with Vegan Sour Cream
Cauliflowers and walnuts combine with a snazzy taco spice mix to create a unique burrito experience for you. Tex-Mex cuisine at its innovative best.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Garlic (Organic)
2 1 Clove
Cauliflower
8 4 oz
Lettuce mix
6 3 oz
Roma Tomato
4 2 oz
Avocado
1 0.5 Whole
Jalapeno Pepper (Organic)
1 0.5 Whole
Protein & more
Flour Tortillas
1 0.5 Package
Louisiana Long Grain Rice
1 0.5 cup
Walnuts
2.5 1.25 oz
Vegan sour cream
4 2 oz
Pantry items
Olive oil
2 1 tablespoon
Tamari
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
2 1 tablespoon
Cumin
2 1 teaspoon
Smoked paprika
1 0.5 teaspoon
Granulated Garlic
0.5 0.25 teaspoon
Dried oregano
0.25 0.13 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Prep ahead (optional)
a. Medium dice yellow onion and tomatoes. b. Chop cauliflower into bite sized florets, finely chop florets. c. Rough chop lettuce mix. d. Mince garlic. e. Pit avocado, thinly slice. f. Deseed jalapeno, finely chop.
Instructions
1
Cook the rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add long-grain rice; stir immediately. Reduce heat to low, cover, and cook until tender, about 12-15 minutes.
2
Meanwhile, cook the filling:
a. Heat 1 tbsp olive oil in a pan. Add the onion (medium dice) and saute for 2-3 minutes, till onion is translucent.
b. Add the cauliflower (chop into florets, finely chop florets) and the walnuts (finely chop). Saute for 4-5 minutes, till the cauliflower is semi-tender.
c. Add the garlic (mince) and the taco spice mix. Saute for 2-3 more minutes.
d. Add ¼ cup water (⅛ cup for 2-person portions) and cook for 5-6 minutes, till the water evaporates and the cauliflower is tender. Season with ½ tsp salt.
3
Assemble burritos and serve:
a. Spread the rice, cauliflower and walnut filling, lettuce mix (rough chop), tomatoes (medium dice), vegan sour cream and avocado (pit, thinly slice) and jalapeno (deseed, finely chop; Optional) on the centre of a tortilla, leaving enough space on the side for folding.
b. Fold the sides and roll up, keeping the filling in place. Cut in half and serve. Enjoy!
Chef's notes
Instead of serving the burrito with sliced avocado, you can also make guacamole. Mash the avocado and stir in 1 garlic clove (mince), a small red onion (finely chop) and a tomato (finely chop). Add a tablespoon of lime juice and salt to taste. Mix well. Leave in refrigerator for half an hour for the flavors to blend.
This recipe has been adapted from Tasty
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA