This spicy, savory, warm and filling vegan version of chorizo is great on it's own or in breakfast tacos. After we discovered these at brunch in Austin, TX at a water polo tournament, this has become a regular on our rotation. With it being easy to make, great in large batches and it reheats like a champ, it is the perfect way to get veggies in with lots of flavor in your weekly meal prep.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
1 medium head of cauliflower
1 jar of sun-dried tomatoes in oil
1 tablespoon olive oil
1 tablespoon of paprika
1 1/2 teaspoons of garlic powder
1/2 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle pepper
1/8 teaspoon ground cinnamon
1 Grate the cauliflower by using a food processor (not the grater attachment though). Pulse the cauliflower until the it is finely grated.
2. Add the sun dried tomatoes and oil in to the food processor and pulse 10 -20 times until they are fully incorporated.
3. Dump the paprika, garlic powder, salt, coriander, oregano, cumin, turmeric, cayenne pepper, chipotle pepper and cinnamon into a large mixing bowl and the cauliflower mixture.
4. Heat the olive oil in a nonstick skillet over medium-high heat. Add the mixture and cook for approximately 35 minutes or crumbly and brown. Stir every few minutes and more often with about 10-15 minutes left. Don't be afraid to let this crisp up and stick to the pan, those crispy bits are the best part!
We enjoy these as both part of breakfast tacos, with kimchi, even with substituting jicima as the tortilla and adding pickled onions and avocado.