Walnut Cauliflower Meat


    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 oregano
    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.