Cauliflower Walnut Meat Sauce Spaghetti

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a food processor, combine the cauliflower florets (3 cups), chopped walnuts (1 cup), nutritional yeast flakes (0.25 cup), soy sauce (2 tbsp), red wine vinegar (2 tsp), liquid smoke (0.5 tsp), onion powder (1 tsp), and garlic powder (0.5 tsp). Pulse until finely chopped.

Spread the mixture evenly on the baking sheet and bake for about 30 minutes, flipping halfway through, until browned around the edges. Start 30m timer

While the crumbles bake, coat the bottom of a large pot with olive oil (2 tbsp) and place it over medium heat. When the oil is hot, add the onion (1 medium) and sauté until soft and translucent, about 5 minutes. Start 5m timer

Add the cloves (3 garlic) and sauté about 1 minute more, until very fragrant. Start 1m timer

Stir in the dry red wine (1 cup) and bring it to a simmer. Allow it to simmer until reduced by about half, about 5 minutes. Stir in the ounce) can crushed tomatoes (1 (28), ounce) can diced tomatoes (1 (14), dried oregano (1 tsp), red pepper flakes (0.5 tsp), and granulated sugar (1 tsp). Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer, uncovered, until it thickens up a bit, about 25 minutes. Start 25m timer

While the crumbles bake and the sauce simmers, bring a large pot of salted water to a boil. Add the dried spaghetti (12 ounces) and cook it according to the package directions. When finished cooking, drain the pasta into a colander and return it to the pot. Toss with a dash of [olive oil].

When the sauce finishes simmering, stir in the fresh basil (0.25 cup) and season with [to_taste salt] and [to_taste pepper]. Stir in the cauliflower-walnut crumbles.

Divide the pasta onto plates and top with sauce. Serve immediately.