Tacos are one of those wonderfully chameleon-like dishes that can be adapted for just about every kind of food sensitivity or need. They're super vegan-friendly, and therefore a great and easy choice that can also be adapted for the non-vegans at your table.

We love these cauliflower tacos! Cauliflower makes a great meat substitute because it is hearty yet absorbs flavors well. The smoked paprika brings out a bold zest and the Worcestershire gives that savory umami taste. Add your favorite toppings like salsa, beans, guac and serve hot! Pro tip: they also make great bowls if you have leftovers...but you probably won't. 

Ingredients

• 4 cups cauliflower florets 
• 1 cup crushed walnuts
• 3 chipotles in adobo sauce
• 3 cloves of garlic
• 3 tablespoons coconut aminos
• 2 tablespoons Portland Organic Worcestershire Sauce or Portland Organic Spicy Worcestershire Sauce
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 teaspoons cumin
• 1 teaspoon salt
• Juice from half a lime

Instructions

1. Preheat oven to 375 degrees
2. Pulse cauliflower in your food processor or blender
3. Crush walnuts, then add to the cauliflower
4. Add and mix all remaining ingredients except for the lime juice and blend
5. Transfer to a greased baking sheet or a sheet lined with parchment paper
6. Bake for 30 minutes stirring halfway through, until lightly browned on the edges
7. Add lime juice and serve on taco shells of your choice and all the fixins!