4 Servings 55 min Cook
1 Head medium (5-6" dia.) Cauliflower
1 Cup, chopped Walnuts
10 Tbsp Tomato Paste
1 Tbsp Soy Sauce
1 Tsp Paprika
1 Tsp Salt
0 Tsp Pepper
1/4 Tsp Crushed Red Pepper Flakes
4 Leaf outer Lettuce
Line a baking tray with nonstick or parchment paper and set aside.
Preheat oven to 350 ° F.
Rough chop cauliflower (including stem) and ut all the ingredients into the food processor except for the lettuce leaves.
Pulse to a coarse blend.
(Alternatively, you can chop very finely by hand, but this works best using the food processor).
Spread mixture evenly onto lined baking tray.
Cook in oven for 30 minutes, then take it out and stir the mixture before baking again for another 15 minutes.
Take it out and check again.
It may need another 10 minutes before the "meat" crumble is cooked through and the mixture is dry enough.
Should be crumbly, similar to a cooked ground meat.
Once cooked, this can be served immediately in lettuce leaves as lettuce wraps.
Can also be added to pasta sauces, tacos, etc.
