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