Walnut Cauliflower “Meat”

By Rebecca Peizer
Total Time
1 Hr
Serves
4
Meal
Dinner Lunch
Course
Side

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.

Prep Time
45 Mins
Cook Time
15 Mins
Total Time
1 Hr
Calories
400
Total Fat
27
Polyunsaturated Fat
14.8
Sodium
430
Carbohydrates
41
Dietary Fiber
10
Protein
10

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

  1. Coat the cauliflower in olive oil and roast in a pan at 475º F until browned, about 25 to 30 minutes. Cool.
  2. Reduce heat in the oven to 350º F and toast walnuts until lightly browned, about 6 minutes. Cool and combine with cauliflower.
  3. 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.
  4. Add soy sauce and reduce by half. Remove from heat.
  5. Add cauliflower and walnuts and stir to combine.