1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming)

2 cups (250 g) raw walnut halves

2 Tbsp (30 ml) extra virgin olive oil, preferably organic

2 cloves garlic, minced, or 1tsp (5 ml) garlic powder

1/4 tsp (1 ml) dried sage

1/2 tsp (2.5 ml) smoked paprika

1 tsp (5 ml) liquid smoke (for ACD Stage 1, use more smoked paprika)

1/2-3/4 tsp (2.5-3.5 ml) fine sea salt, to taste

2 Tbsp (30 ml) Bragg’s liquid aminos, soy sauce, or tamari (ACD Stage 1 use Bragg’s only)–omit for an entirely soy-free “meat”