Dr. Stacia Van Slyke’s Cauliflower Walnut Crumble

Dr. Stacia Van Slyke’s Cauliflower Walnut Crumble

February 16, 2020


  • 2 cups cauliflower florets
  • 1 cup walnuts
  • ¼ cup tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon soy sauce or liquid aminos
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • ¼ teaspoon cayenne powder (optional)


1) Preheat oven to 375 degrees.

2) Place all the ingredients in a food processor and pulse a few times until the walnuts and cauliflower become crumbly.  Be careful not to over-process the mixture or else it will lose its crumbly texture and be too smooth.  The texture should resemble that of crumbly ground beef.

3) Spread the mixture into a single layer onto a parchment lined baking sheet. Use two baking sheets if necessary.

4.) Bake for 30 minutes, stirring halfway through to prevent over-browning.  The cauliflower-walnut crumble is done when it’s dry, crumbly and brown.

5) Store any leftover crumble in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in an airtight container for up to 3 months.

6) Can change seasonings for Italian flavor. Omit chili powder and cumin. Add 1 teaspoon each of oregano, basil, and ground fennel seeds.

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