|1||small head cauliflower, chopped*|
|1 cup||California walnut pieces, chopped|
|2 tbsp||extra virgin olive oil, divided|
|cup||minced sweet onion|
|2 tsp||minced garlic|
|tsp||minced fresh ginger|
|1||Thai chili (or medium sized jalapeño), stemmed, seeded and minced|
|tsp||teaspoons chili powder|
|2 tsp||garam masala|
|1 tsp||ground cumin|
|1 tbsp||garlic oil|
|1 tsp||kosher salt, to taste|
|1 cup||Greek style yogurt (2%)|
|cup||cucumber, finely diced|
|cup||California walnuts, toasted and ground|
|1 tbsp||fresh mint, chopped|
|1 tbsp||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 chile 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.