Crunchy Cauliflower Chorizo Tacos
Looking for an awesome plant based dinner option? Look no further! These tacos are so good my husband didn’t understand there was no meat in them!
The key is to using fresh riced cauliflower to emulate the ground beef texture, and using the perfect seasoning! The cabbage slaw adds the freshness the tacos need, and the goat cheese gives the tacos that creamy goodness. You can sub for a different cheese, but I highly suggest going goat. Baking the tacos in the oven allows the cheese to warm up, and gives the tacos a good crunch - this is totally optional, but I think it’s what takes this dish to the next level!
Here’s how you make them.
Ingredients:
1 tbsp cumin
2 tbsp garlic powder
1 tsp coriander
1 tsp salt
2 tsp smoked paprika
1 tsp thyme
1/2 tsp chili powder
1/2 tsp cayenne
1/2 tsp pepper
1/4 tsp clove
2 -2 1/2 cups cauliflower rice * MUST be fresh not frozen
3 tbsp olive oil
1 tbsp avocado oil
1/4 cup mayo
1 lime juiced
Hot sauce of choice
Goat cheese
2 large handfuls of cabbage slaw
1/2 onion diced
Instructions:
Preheat the oven to 400. Mix the mayo, lime juice, and as much hot sauce as you’d like in a large bowl. Toss with the cabbage slaw and set aside.
Mix together the spices, and toss with the cauli rice and 1 tbsp olive oil. Heat remaining olive oil and cook the onion for about 5 mins on medium heat. Then add the cauli rice and cook for 5-7 mins.
Heat the avocado oil in a pan on medium high heat and lightly fry the tortillas for 30 second each side. Place them on a baking sheet and fill with about two spoons of the cauli on one side and goat cheese on the other. Fold & bake for about 10 minutes.
Fill with the slaw and whatever other toppings you’d like and enjoy!