Cauliflower Crumbles

This is one of my favorite hamburger substitutes. Use in recipes that ask for ground beef. Great in tacos, burritos, spaghetti sauce, shepherd’s pie, and lasagna. 

Yield: about 4 cups


  • 1 head cauliflower, (550 g/20 oz of florets)
  • 1 pkg (340 g/12 oz) white or cremini mushrooms (about 15-25)
  • 1 cup chopped, walnuts (100 g/3.5 oz)
  • 1½ tsp onion powder
  • ¾ tsp garlic powder
  • ¾ tsp regular or smoked paprika                            
  • ½ tsp sage
  • 2 Tbsp Bragg’s Liquid Aminos or soy sauce
  • 1 tsp kitchen bouquet, enhances color, optional
  • 1 tsp beet powder, extra nutrition, optional
  • 2 tsp tomato powder, extra nutrition, optional


  1. Preheat oven to 350°F. Prepare 2 large baking pans. About 12×18-inch. Parchment paper makes for easy cleanup.
  2. In a food processor, with large grate, process walnuts, mushrooms and cauliflower. Transfer mixture to a large mixing bowl and add remaining ingredients. Mix well until crumbles are well coated with seasonings.
  3. Divide mixture onto prepared baking pans and spread out evenly. Bake for 30 minutes, then stir and flip the crumbles to ensure even drying.
  4. Return crumbles to the oven and stir again in another 15 minutes. Continue checking and stirring crumbles until they are desired dryness, taking care to not burn them. This could take about an hour.
  5. Keep in fridge for 4-5 days or 3-4 months in freezer.