1. | Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet. |
2. | In a food processor, process cauliflower, walnuts, and tomato until completely minced. |
3. | In a small bowl, combine the oil, minced garlic, and spices. |
4. | Add oil/spice mixture to cauliflower/walnut mixture in a large bowl and knead thoroughly. |
5. | Turn mixture onto cookie sheet and spread out evenly. |
6. | Bake 30 minutes, then stir. Bake 15 minutes, then stir. Bake another 7-15 minutes, until the crumbles are dry and browned. |
7. | Serve warm or store in refrigerator for up to 3 days, or in freezer for longer. |