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Lower Sodium Cauliflower Tacos

Recipe is inspired from BrandNewVegan.com

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people


  • 1 bag Riced Cauliflower- we use Trader Joe's for this recipe. Use a small head of cauliflower if you can't find riced cauliflower in the store
  • 4 oz. mushrooms, finely chopped or pulsed in the food processor
  • 1 cup raw walnuts
  • 2 Tbsp liquid aminos or low-sodium soy sauce
  • 2 Tbsp Penzey's medium hot chili powder
  • 2 tsp Penzey's ground cumin
  • 1 tsp Penzey's smoked Spanish paprika
  • 1/2 tsp Penzey's garlic powder
  • 1/2 tsp Penzey's toasted onion powder
  • 1/4 tsp Penzey's pepper
  • 1/4 tsp salt (optional)


  1. Preheat oven at 350 degrees

  2. Using a food processor, lightly pulse the mushrooms until they're similar in size to the riced cauliflower. Or finely dice them with a knife.  Pour into large bowl. 

  3. Using a food processor, lightly pulse the mushrooms. If you do this in the food processor, do it separately from the mushrooms so it doesn't get mushy. Or finely dice them with a knife. Add to mushroom mixture in the bowl.

  4. If you are using a head of cauliflower this is where you would clean it and then lightly pulse in the food processor. Add this to the mushroom & walnuts

  5. Stir in liquid aminos or low-sodium soy sauce and mix well. 

  6. Add the remaining spices and stir well. 

  7. Spread the mixture onto a baking sheet covered with parchment paper or Silpat mat. 

  8. Bake for 45 minutes. Lightly stir every 15 minutes.

  9. Taco meat is complete. Add your favorite toppings and enjoy your meat-free tacos!