Walnut Meat

1 small head cauliflower, chopped

1 cup California walnut pieces, chopped

2 tablespoons extra virgin olive oil, divided

¾ cup minced sweet onion

2 teaspoons minced garlic

½ teaspoon minced fresh ginger

1 Thai chili (or medium sized jalapeño), stemmed, seeded and minced

½ cup water

¼ cup tomato paste

¼ cup golden raisins

2 ½ teaspoons chili powder

2 teaspoons garam masala

1 teaspoon ground cumin

1 tablespoon garlic oil

1 teaspoon kosher salt, to taste

Yogurt Raita

1 cup Greek style yogurt (2%)

¼ cup cucumber, finely diced

¼ 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


  1. Preheat oven to 475ºF. Coat cauliflower with 1 tablespoon olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned
  2. Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
  3. 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 chili, cook for 2 minutes more. Stir in water, tomato paste, golden raisins chili 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 mixture may be ground in a food processor so that it resembles the texture of ground meat.
  4. Remove from heat and serve in butter lettuce wraps or roti flatbread. Top with a dollop of the yogurt raita and microgreens.