Freezer Meal Cauliflower Walnut Taco Meat Recipe - Skillful Cook
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Freezer Meal Cauliflower Walnut Taco Meat

8 reviews / 4.8 average

This recipe is one of my all-time favorites for freezer meal prepping!

It is made in a flash with cauliflower, walnuts, chipotles, spices, and baked into a crumbly mixture that resembles taco meat so closely that no one will notice that it's meatless!

But besides being easy to make, I love this recipe because of how it freezer. You can stick it in a bag or a bowl, and it will stay soft enough to scoop out one serving at a time - just enough for a single-serve batch of tacos, burritos, nachos, or a Tex-Mex style rice bowl.

How To Make Freezer Cauliflower Walnut Taco Meat

Blend everything up in your food processor, spread it on a baking sheet, and bake.

Toasted cauliflower chunks made to look like ground meat.

Pack it into a container and freezer it for later.

Cauliflower taco meat in a clear plastic bag with a label on it.

And there you go! Now you can scoop out one serving (or more) at a time, straight from the freezer, and reheat it in a skillet to get a nice little crispiness to it. If you want it to resemble more of a saucy taco meat, just add a little water.

Walnut, meat, vegetables, rice and a wedge of lemon in a bowl with a spoon.

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Walnut, meat, vegetables, rice and a wedge of lemon in a bowl with a spoon.

Cauliflower Walnut Meat

  • Author: Skillful Cook
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


Freezer Meal Cauliflower Walnut Taco Meat! It's so easy: just mix, bake, and freeze. Meatless, gluten free, vegan!




  • 3 cups cauliflower florets
  • 2 cups whole walnuts
  • 2 individual chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • optional: lime juice, onion or garlic powder, cayenne to taste


BAKE: 375 degrees for 30 minutes, stirring halfway through. Freeze for later!

FINAL STEP: Serve in tacos (yummy!), enchiladas, rice bowls, burritos, quesadillas, nachos, the usual.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: cauliflower walnut meat, freezer meal cauliflower walnut meat

View original recipe here.

You might also like our freezer meals post.

Frozen meals stored in bags.

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  1. Skillful Cook Logo

    OMGeee this is a delicious! Going to get another head of coliflower to make another batch!

    1. Skillful Cook Logo

      We have made this recipe with all the ingredients and we have made it without pepper or cayenne and it was still so good kids ate it!

      1. Skillful Cook Logo

        Ok, I know this is from a long time ago, but for anyone else wondering how to make it less spicy, cut open the adobo peppers, scrape the seeds out, and add into your recipe!! It worked for me, and it wasn’t that spicy!!

  2. Skillful Cook Logo

    Ok, I was really skeptical before making this. walnuts+cauliflower…? I wasn’t convinced. But it seemed really easy to make so I gave it a try

    You guys! IT WAS AMAZING! so easy and so tasty. The chipotle peppers added the perfect amount of spice for me. 100% will make again… and again… and again.

  3. Skillful Cook Logo

    This is an amateur question, but to defrost do you just put it in the oven and use after its warm again? Or do you just let it thaw through the day and use? I’m a freezer newbie☺

  4. Skillful Cook Logo

    Ok, so can definitely see that this is a winner. But I”ve messed up both times, the taste is there but not the texture. First time I used riced frozen cauliflower from store and it came out pretty paste like, I assumed it was because it was previously frozen. This time I used a whole head of cauliflower chopped in florets as recipe shows and still, same paste. With my processor (Hamilton Beach) it goes from florets to paste really really quickly. Next time I think I’ll try to put it in the processor as two batches and see if that works. If anyone has others tips, please let me know. Super pumped about the taste and hopeful for the amazing texture too!

    P.S. POY Staff…if there’s ANYWAY you can add a ‘I made it” tag onto these comments so we can review comments from people who have actually made the dishes rather than “Yah! High Five Lindsay!” comments that would be a GAME. CHANGER 🙂

    1. Skillful Cook Logo

      Kelsey- are you using the “pulse” function? Don’t run the food processor continuously, just pulse it. Didn’t need very much at all to get a good texture, maybe 10 times. If you are pulsing, maybe there’s a lower setting on your machine? My Cuisinart did a great job without over processing it.

    2. Skillful Cook Logo

      I would also love the “I made it” tag. Reading everyone’s I want to make it comments are really unhelpful to people who actually make your recipes.

  5. Skillful Cook Logo

    I hate to be a dweeb, but, I only have bags of walnut pieces….does that measure the same or will 2 cups of walnut pieces be more than using whole walnuts? I feel like this is a stupid question….also do you know what 3 cups cauliflower florets translates to if you buy already riced cauliflower? Thanks for your help!

  6. Skillful Cook Logo

    In response to the pasty texture questions: Don’t use a food processor, sharpen your knife skills and chop away until you have smallish pieces. Riced is too small and will overcook quickly. Walnuts chopped to your liking will be fine, don’t need to be whole. I haven’t made this yet but it will be on the table tonight! Looks delicious.

  7. Skillful Cook Logo

    Made this last week and froze it and ate it today for the first time as a taco. Delicious! So easy and so tasty. We are working back eating vegetarian (maybe someday vegan) and I did not miss the meat one bit. I work absolutely keep this on hand in the freezer!

  8. Skillful Cook Logo

    TY. This recipe is so easy and yummy. I’m single so I’m thrilled that I can make it for a taco night and freeze the rest for later meals. Great go-to for nights I have nothing planned !!!

  9. Skillful Cook Logo

    Wow! I changed this slightly by adding a chopped up carrot and winging it on the spices, but honestly I think I could have eaten the whole bowl chopped and raw! It was delicious.

    For the comments regarding spiciness, I washed all of the seeds out of the chipotle peppers, rinsed under some water, and subbed some tomato paste in place of the chipotle sauce. I know that sort of defeats the purpose of having the smoked chipotles, so I made sure to add plenty of smoked paprika to make up for it! You probably could just do some tomato paste and smoked paprika for the flavor without the heat?

  10. Skillful Cook Logo

    We loved this recipe! Followed it exactly and my husband declared it the best vegetarian recipe we’ve done (and we do at least 2 meatless dinners per week).

  11. Skillful Cook Logo

    This recipe is so easy and so fantastic! I could not stop eating it straight off the baking sheet…! I made 3 batches and can’t wait to use this for lunches and quick dinners. Now I’m off to try the Vegan Queso. 🙂

  12. Skillful Cook Logo

    This recipe is SO good! Just made it tonight to put in a taco salad for myself and with all of the other ingredients, even my husband had no idea it wasn’t actual “meat”. Will definitely be making more to keep in the freezer.

  13. Skillful Cook Logo

    Any tips on making this without turning on the oven? It’s still 90 degrees in California! Would it word on the stove top?

    1. Skillful Cook Logo

      We haven’t tried, so it’s hard to say. We do it in the oven because you can spread the mixture out on the sheet pan, so it cooks up evenly and kind of dries everything out to give it a nice meaty texture. I think it’d work on the stovetop, but the mixture will have a bit more liquid to it.