Vegan Walnut Cauliflower Meat


    1 small head cauliflower (1/2 cm dices)
    1/4 lb. California walnut pieces
    2 tbsp. olive oil
    3/4 cup minced onion
    2 tsp. minced garlic
    1/2 cup finely diced dates
    1 tsp. ground cumin
    1 tsp. oregano
    1 tsp. mild chili powder
    1/4 cup tomato paste
    2 tbsp. low-sodium soy sauce


    This nutrient-packed combination can be used as a meat substitute for tacos/tortas/burritos; as a ground meat replacement for pasta sauces, Moussaka, and chili; or as a vegetarian alternative for stuffing peppers, grape leaves or vegetables.


    Coat the cauliflower in olive oil and roast in a pan at 250 ºC until browned, about 25-30 minutes. Cool.

    Reduce heat in the oven to 180 ºC and toast walnuts until lightly browned, about 6 minutes. Cool and combine with cauliflower.

    Heat a skillet with olive oil and add onions. Sauté until lightly browned, about 3-4 minutes, and add dates and garlic. Sauté about 2 minutes more. Add ground cumin, oregano, tomato paste and cook until tomato paste caramelizes and changes to a brick-red color.

    Add soy sauce and reduce by half. Remove from heat.

    Add cauliflower and walnuts and stir to combine.