Vegan Chorizo Breakfast Tacos | Made with Cauliflower

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.

Ingredients

  • 1 medium head of cauliflower, trimmed and cut into florets
  • ½ cup packed sundried tomatoes (in oil)
  • 1 tablespoon paprika
  • 1½ teaspoons garlic powder
  • ½ + ⅛ teaspoon sea salt or to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • ½ cup hemp hearts
  • ⅓ cup water
  • 2-3 teaspoons apple cider vinegar or to taste
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon sea salt
  • 8 corn tortillas
  • ½ white onion, finely diced
  • ½ avocado, cubed or sliced
  • ⅓ cup cilantro leaves
  • 1 lime, sliced into wedges
Read the whole recipe on Blissful Basil