Cauliflower & Walnut ground "meat"


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




Store in an air tight container in the fridge


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!

This delicious recipe is already 100% plant based!
To make this plastic-free use vegetables bought fresh and plastic-free from markets, CSA programs and even some supermarkets.
Get your walnuts and spices from a bulk store or bulk section of your supermarket and use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Support your local farmers by looking to your local Farmers' Market and stockists of locally farmed vegetables.
Cauliflower is typically available fresh in BC June through November.
Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.
Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!

*Adapted from Max Lamanna's Cauliflower and Walnut Taco Meat

Photos by Engin akyurt and Dilyara Garifullina