# 1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming)
– 2 cups (250 g) raw walnut halves or almonds or any raw nut of your choice
– 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
– 2 cloves garlic, minced, or 1tsp (5 ml) garlic powder
– 1/4 tsp (1 ml) dried sage
– 1 1/2 tsp (2.5 ml) smoked paprika
– 1/2-3/4 tsp (2.5-3.5 ml) fine sea salt, to taste
-2 Tbsp (30 ml) soy sauce, or tamari
Preheat oven to 350°F (180°C). Line a large rimmed cookie sheet or rectangular pan with parchment, or spray with nonstick spray.
In a food processor, blend the cauliflower and nuts to a fine meal. Depending on how grainy you like your faux ground, it can be more or less fine.
Transfer the mixture to a large bowl and add remaining ingredients.
Using your clean hands, knead everything together thoroughly, until the grounds are uniformly coated.
Turn the mixture into the pan and spread out evenly. Bake for 45 minutes and up to 1 hour 15 minutes (it will depend on the size of the pan and how thick the mixture is when you first begin to bake it), stirring after 30 minutes and then every 15 minutes after that, until the meat is dry and brown (if the layer underneath comes up looking wet and white–as cauliflower tends to do–then you need to keep baking). The grounds will begin to separate and intensify in color as they roast.
Once the meat is cooked, you can cool, package, and freeze it for later use, or use it right away. Will keep, up to 3 days, covered in the refrigerator.
This recipe comes from here: http://www.rickiheller.com/2010/07/getting-to-the-meat-of-the-matter-meaty-spinach-pesto-lasagna/