California walnut–cauliflower meat is a simple, versatile plant-based component that highlights the natural richness of California walnuts. Roasted walnuts are finely chopped and combined with finely chopped cauliflower to create a tender, savory texture that works across many applications. Use it in tacos, bowls, salads, or scrambles, and season it to fit any menu style. Easy to prepare, holds well, and fits foodservice and home cooking alike.
3 cups (8 oz or 265 g) California walnuts
1 ½ cups (6 oz or 175 g) Cauliflower, finely chopped
2 Tbsp (1 oz or 30 g) Neutral-flavored or olive oil
½ cup (2 ½ oz or 75 g) Small diced onions
1 tsp (4 g) Minced garlic
1 cup (8 oz or 240 g) Water
½ tsp (2-5 g) Kosher salt
¼ tsp (0.25 g) Ground black pepper
Preheat oven to 350°F (170°C).
Roast the walnuts in the oven for 8-10 minutes, until they begin to brown. Allow walnuts to cool to room temperature before processing.
In a food processor, combine walnuts with about ¼ of the water and oil, then pulse 5-10 times until semi-finely ground, with pieces no larger than a pea. Remove and reserve.5-10 times until semi-finely ground, with pieces no larger than a pea. Remove and reserve.
Heat a 12-inch sauté pan (ideally non-stick) over medium heat, then add the remaining oil.
Add diced onions and cook until translucent, then add garlic and sauté for 10-15 seconds, until aromatic but not browning.
Add the walnut mixture, cauliflower, remaining water, salt, and pepper.
Cook for about 15-20 minutes, stirring frequently, until the mixture is lightly browned, heated through, and begins to form clumps or a cohesive texture. As the moisture evaporates, the mixture will dry to a crumbled texture.
Chill, store covered, and refrigerate for 3–5 days, or freeze for up to 3 months.
A non-stick pan is best.
For convenience, consider purchasing pre-chopped cauliflower, often sold as “riced cauliflower.” This product is available in both refrigerated and frozen forms, and the size of the chopped vegetable closely resembles large rice grains.
The water and oil are added to the nuts before chopping to help create friction and chop the walnuts more evenly.
The initial water is enough to tenderize the walnuts and infuse them with the seasonings slightly. It’s optional to add more water or multiple rounds of water to make the meat more tender.
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