Plant-Based Walnut Meat
1 small head cauliflower, chopped
1 cup California walnut pieces, chopped
2 tablespoons extra virgin olive oil, divided
3/4 cup minced sweet onion
2 teaspoons minced garlic
1/2 teaspoon minced fresh ginger
1 Thai chilli (or medium sized jalapeño), stemmed, seeded and minced
1/2 cup water
1/4 cup tomato paste
1/4 cup golden raisins
2 1/2 teaspoons chilli powder
2 teaspoons garam masala
1 teaspoon ground cumin
1 tablespoon garlic oil
1 teaspoon kosher salt, to taste
1 cup Greek style yogurt
1/4 cup cucumber, finely diced
1/4 cup California walnuts, toasted and ground
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Lime juice and zest to taste
Sea salt and pepper to taste
- Preheat oven to 240°C. Coat cauliflower with 1 tablespoon olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned
- Reduce oven temperature to 180°C and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
- Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic, ginger and chilli, cook for 2 minutes more. Stir in water, tomato paste, golden raisins, chilli powder, garam masala, cumin, and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture and garlic oil. Cook for 3 minutes to let the flavors blend.
Optional: Cauliflower and walnuts mixture may be ground in a food processor so that it resembles the texture of ground meat.
- Remove from heat and serve in butter lettuce wraps or roti flatbread. Top with a dollop of the yogurt raita and microgreens.