Walnut Cauliflower “Meat”
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.
Ingredients
- 1 small head cauliflower, ½-inch dices
- ¼ pound California walnut pieces
- 2 tablespoons olive oil
- ¾ cup onion, minced
- 2 teaspoons garlic, minced
- ½ cup dates, small dice
- 1 teaspoon cumin, ground
- 1 teaspoon oregano
- 1 teaspoon chili powder, mild
- ¼ cup tomato paste
- 2 tablespoons low-sodium soy sauce
PREPARATION
- 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.
NUTRITION
- Calories: 400 cal
- Total Fat: 27 g
- Polyunsaturated Fat: 14.8 g
- Sodium: 430 mg
- Carbohydrates: 41 g
- Dietary Fiber: 10 g
- Protein: 10 g