|1||small head cauliflower (1/2 cm dices)|
|1/4 lb.||California walnut pieces|
|2 tbsp.||olive oil|
|3/4 cup||minced onion|
|2 tsp.||minced garlic|
|1/2 cup||finely diced dates|
|1 tsp.||ground cumin|
|1 tsp.||mild chili powder|
|1/4 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 250 ºC until browned, about 25-30 minutes. Cool.
Reduce heat in the oven to 180 ºC 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 3-4 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.