{"id":11677,"date":"2015-01-19T05:00:43","date_gmt":"2015-01-19T11:00:43","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=11677"},"modified":"2021-04-27T14:01:01","modified_gmt":"2021-04-27T20:01:01","slug":"vegan-chorizo-breakfast-tacos-made-with-cauliflower","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-chorizo-breakfast-tacos-made-with-cauliflower\/","title":{"rendered":"Vegan Chorizo Breakfast Tacos | Made with Cauliflower"},"content":{"rendered":"

These vegan chorizo breakfast tacos are spicy, savory, warm, filling, and incredibly satisfying. The chorizo itself is made from a combination of grated cauliflower, sun-dried tomatoes, and a handful of spices. For real.<\/p>\n

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Originally, I had planned\u00a0to make lentil chorizo breakfast tacos, but the idea\u00a0of swapping lentils for cauliflower popped into my head while I was driving home from work one day. I figured it was a long shot and would likely result in\u00a0huge flop that I would have to re-work over and over again until I eventually threw in the towel, but\u00a0it was worth a try.<\/p>\n

By some sort of vegan cooking miracle, this cauliflower chorizo came together on the first try, and I about fell over when I tasted it. It has the tender, non-chewy texture of chorizo, and the spices offer a rich, complex, and savory flavor profile just like the real thing.<\/p>\n

To make the filling, cauliflower florets are finely grated by hand or in a food processor. Then, sundried tomatoes that have been packed in oil are pulsed into the mixture to add texture and heartiness. A whole bunch o'\u00a0spices are tossed\u00a0together in a bowl, and then the cauliflower and sundried tomato mixture gets folded into that spicy goodness. You'll massage the spices into the cauliflower mixture with your hands, and I'll be completely honest: it resembles raw ground meat in terms of texture and look (see below). Both strange and fascinating at the same time.<\/p>\n

After you've mixed the spices in, you'll heat a bit of olive oil in a large skillet and add the mixture into the pan. You'll cook the \"chorizo\" for 30-35 minutes until it's crumbly and browned. Much of the liquid will cook out of the crumbles, but you want to maintain some moisture. Rather than a chewy or crunchy texture, you'll be left with moist -- again<\/a>, this word makes me anxious -- crumbles that are full of flavor.<\/p>\n

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To serve these tasty breakfast tacos, you'll scoop the cauli-rizo into warm corn tortillas and top with a bit of onion, avocado, hemp seed sour cream, cilantro leaves, and a spritz of fresh lime juice.<\/p>\n

I can't quite get over these breakfast tacos. They're my new favorite Sunday brunch food, and I'm in love with the layers of spices in the cauli-rizo.<\/p>\n

These tacos take the word \"satisfying\" to a whole new level. Yum.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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4.89<\/span> from 9<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Chorizo Breakfast Tacos | Made with Cauliflower<\/h2>\n
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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.<\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Breakfast, Taco<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>8<\/span> tacos<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n\n

Ingredients<\/h3>

For the Cauliflower Chorizo<\/h4>