Vegan Chorizo Breakfast Tacos | Made with Cauliflower

Grated cauliflower and sundried tomatoes are tossed in a variety of spices and
cooked into a crumbly, browned mixture. The tasty cauli-rizo is scooped into
warm corn tortillas and topped with onion, avocado, hemp seed sour cream,
cilantro, and a spritz of fresh lime juice. The perfect weekend brunch tacos.

Servings: 8 tacos

Author: Ashley Melillo | Blissful Basil

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Course:

Breakfast taco

Instructions

1 Finely grate the cauliflower florets by hand or using a food processor. If you
use a food processor, do NOT use the grater attachment. Instead, add the
cauliflower florets to the bowl of the food processor and pulse until the
cauliflower is finely grated.
2 Pack the sundried tomatoes into a measuring cup, press down with your fingers,
and drain off excess oil. Add the sundried tomatoes to the food processor and
pulse 10-20 times to incorporate.
3 Add the paprika, garlic, sea salt, coriander, oregano, cumin, turmeric, thyme,
cayenne pepper, and cinnamon to a large mixing bowl. Add the cauliflower mixture
to the bowl and use your hands to massage the spices into the mixture.
4 Heat olive oil in a large nonstick skillet over medium-high heat. Add in the
cauliflower mixture and cook for 30-35 minutes or until crumbly and browned,
stirring every few minutes but more frequently in the last 10-15 minutes of
cooking. Also, you may need to reduce the heat to medium toward the end of
cooking to prevent burning. The "chorizo" is ready once the mixture is crumbly
and browned.
5 Add the hemp hearts, water, apple cider vinegar, lime juice, and sea salt to a
high-powered blender. Blend on high for 2-3 minutes or until smooth and creamy.
Pour into a jar or bowl and refrigerate until ready to use. It will thicken as
it cools.
6 Heat your corn tortillas in a small skillet for 20 seconds on each side to
soften.
7 Scoop the "chorizo" into the tortillas, top with onion, avocado, cilantro
leaves, hemp seed sour cream, and a spritz of fresh lime juice.
8 Serve immediately and refrigerate leftovers.

Vegan Chorizo Breakfast Tacos | Made with Cauliflower

Course:

🧂 Ingredients

Instructions

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