Cauliflower "Chorizo" Tacos with Tiffani Thiessen
Reinvent your taco night
HOUSTON – Whether you're planning a party, or looking to add new flavors to your weeknight menu, Tiffany Thiessen's new book Pull Up a Chair has 125 unique recipes to help you spice things up.
For the cauliflower "chorizo"
- 3 small heads of cauliflower, cut into bite-size florets
- 3 tablespoons coconut oil, melted
- Kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon ground sumac or lemon pepper
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable oil
- 2 tablespoons grated lemon zest
For the avocado crema:
- 1 ripe medium avocado
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup crema or sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 12 yellow corn tortillas
- Pickled Onions
- Cuban-Style Black Beans
For the cauliflower "chorizo": Preheat the oven to 400 degrees Fahrenheit. Line two baking sheet with parchment paper.
Divide the cauliflower florets evenly between the two baking sheets and spread them into a single layer. Drizzle the cauliflower with the melted coconut oil, season with salt and toss to coat. Roast for 30 to 40 minutes, or until the cauliflower is tender and browned, rotating the pan halfway through.
In a small bowl, mix together the granulated garlic, sumac, paprika, thyme, cumin and 1/2 teaspoon salt.
In a small skillet, heat the vegetable oil and lemon zest over medium-low heat. Stir in the dried spices and cook, stirring, until fragrant and toasted, 2 to 3 minutes. Remove from the heat. Drizzle the seasoned lemon oil over the baked cauliflower and toss to coat. Return to the over for another 10 minutes.
For the avocado crema: Use a spoon to scoop the avocado flesh into a food processor. Add the cilantro, crema, lime juice, salt and cumin and process until smooth.
To assemble: Wrap the tortillas in foil and warm them in the over for 15 to 20 minutes. Lay a tortilla on a plate and add a spoonful of the cauliflower, a dollop of avocado cream and a heap of Pickled Onions. Repeat with the remaining tortillas and serve with Cuban-Style Black Beans.
For more information on Tiffani Thiessen's debut cookbook, click here.
Cauliflower "Chorizo" Tacos photo courtesy of Rebecca Sanabria
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