|1||small head cauliflower, 1/2-inch dices|
|0.25 lb.||California walnut pieces|
|2 tbsp||olive oil|
|0.75 cup||onion, minced|
|2 tsp||garlic, minced|
|0.5 cup||dates, small dice|
|1 tsp||cumin, ground|
|1 tsp||chili powder, mild|
|0.25 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 475º F until browned, about 25 to 30 minutes. Cool.
Reduce heat in the oven to 350º F 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 to 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.