Tofu isn’t the only meat substitute for Asian dishes–this cauliflower and walnut “meat” is sure to spice up meals.
1 head cauliflower, small, cut into 1/2-inch pieces
¼ pound California Walnut pieces
1 tablespoon vegetable oil
1 tablespoon sesame oil
¾ cup onion, minced
2 teaspoons garlic, minced
½ cup dates, diced
3 tablespoons gouchujang red chili paste
2 tablespoons soy sauce, low-sodium
1. Coat the cauliflower in vegetable oil and roast in a pan at 475°F until browned- about 15 minutes. Cool.
2. Reduce heat in the oven to 350°F and toast walnuts until lightly toasted, about 6 minutes. Cool and combine with cauliflower.
3. Heat a skillet with sesame oil and add onions. Sauté until lightly browned, about 3 to 4 minutes, and add dates and garlic. Sauté about 2 minutes more. Add gouchujang, soy sauce and stir until combined.
4. Remove from heat and add cauliflower and walnuts.
5. Lightly pulse in a food processor until desired consistency is met.
6. Reserve until ready to use.
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