Vegan Walnut Cauliflower Meat



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. oregano
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.