Thai Cauliflower Crumbles

Ah, the humble cauliflower.  Back at it again to make life awesome.  Seriously, who would think that a cauliflower could do so many things?  Not I, my friends.  Not I.

Anywho, I wasn’t going to share this recipe in its own post because it’s a part of Friday’s recipe.  But after I made it and tried it I decided it was good enough.
Thai Cauliflower Crumbles | Life Healthfully Lived

It also gives you a chance to make a batch of these crumbles before Friday so you’re all ready to jump in and make that recipe.  Which is awesome BTW.  I know you all wait anxiously for my Friday recipes ;).

I have to give a quick shout out to Ali from Inspiralized for the inspiration behind these crumbles.  Juli from PaleOMG gets a shout out too for the idea for Friday’s recipe.  Thanks ladies!

These crumbles can be used anywhere you would find ground meat.  You can make Thai-inspired tacos or try them in a bolognese sauce.  You could use them for sloppy joes or just eat a big ol’ bowl of them with ketchup.  I won’t judge.  You do you. Thai Cauliflower Crumbles | Life Healthfully Lived

This recipe makes a big batch and you’ll only need a portion of it for Friday.  So you can freeze the rest and use it whenever you need it!  Now go make some so you can be ready for the next recipe!

Thai Cauliflower Crumbles- Based on Inspiralized’s cauliflower meat from Hamburger Bowls with Spiralized Potatoes Thai Cauliflower Crumbles | Life Healthfully Lived

  • 1 bag frozen riced cauliflower (I got mine from Whole Foods but Trader Joes has them and I just saw some at Wal-mart as well)
  • 8 oz package of white mushrooms
  • 1/2 cup walnut pieces
  • 2 cloves garlic, minced
  • 2 tbsp green curry paste
  • 2 tsp oregano
  • 1 tsp fennel seeds
  • 1/2 tsp Trader Joes Seasoning Salt (AMAZING) or regular Seasoning Salt
  • 1 tbsp coconut aminos
  • 1 tsp liquid smoke
  • 1/4 tsp salt and pepper
  1. Pulse the walnut pieces in a food processor until they start to get a little powdery.  You don’t want it to turn into walnut flour but you don’t want large chunks.  Add the mushrooms and pulse until there are no large pieces left.  Set aside.
  2. Heat olive oil in a large skillet over medium-high heat.  Add the riced cauliflower (no need to thaw) and cook until it starts to brown a little.  Add the mushroom-walnut mixture and stir everything to combine.
  3. Saute this for about 5 to 7 minutes.  Create a little hole in the middle of the pan and add the minced garlic and green curry paste.  Carefully stir that into the rest of the mixture.
  4. Add the rest of the seasonings and the liquid smoke.  Taste and adjust salt and pepper as needed.  Cook this for about 8 to 10 minutes until everything starts to brown.
  5. Remove from heat and use immediately or let it cool and then store in an airtight container in the fridge for up to 5 days.

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