Your food processor does all the work in this easy recipe, where minced cauliflower and walnuts mimic ground beef. If you have a guest coming who is avoiding soy, gluten, or dairy, this will make her day.
— Robin Asbell
Reproduced from Plant-Based Meats by Robin Asbell, by permission of The Countryman Press. All rights reserved. Photo by David Paul Schmit.
Ingredients
- 2 tablespoons refined coconut oil
- 2 cups cauliflour florets
- 1 small onion quartered
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1/2 teaspoon organic granulated sugar
- 1/4 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon Smoked salt
- 1 cup walnut halves and pieces
- Warmed tortillas or taco shells for serving
Servings: servings (1-3/4 cups, 6 ounces)
Instructions
- In a large skillet over medium heat, warm the oil.
- Drop the cauliflower florets and onion quarters through the feed tube of a running food processor fitted with the “S” blade and process them to a fine mince.
- Scrape the contents of the food processor bowl into the skillet and sauté, stirring constantly, for 5 minutes, or until the cauliflower is very soft and browned and the pan is dry.
- Add the garlic, tomato paste, sugar, oregano, chipotle powder, and smoked salt to the skillet. Stir and cut in the ingredients until the mixture is well combined.
- Place the walnuts in the bowl of the food processor and mince them into bits the size of cooked ground beef.
- Stir the walnuts into the skillet and cook until the mixture smells like toasted walnuts. Remove from the heat.
- Serve in the warmed tortillas or set aside to cool to room temperature and store in a sealed container in the refrigerator for up to 4 days.
