INGREDIENTS
300g cauliflower
150g walnuts, raw
2 - 3 chipotle peppers in adobo sauce
1 teaspoon chili powder
1 teaspoon cumin powder
2 cloves garlic, raw
a pinch of salt
Cilantro stems
Prep Time: 5 minutes
Cook Time: 25 minutes
4
Store in an air tight container in the fridge
METHOD
Preheat. Set your oven to 395°F
Crumble. In a blender or food processor, place all of the ingredients and pulse until a rough crumble forms.
Bake. Scatter crumbled contents onto a greased baking sheet and bake for 20 to 25 minutes, stirring halfway to prevent burning and sticking to tray.
Add to whatever dish you're substituting ground meat in!
*Adapted from Max Lamanna's Cauliflower and Walnut Taco Meat
Photos by Engin akyurt and Dilyara Garifullina