Charred Cauliflower & Chorizo Tacos with Avocado
by Caren McSherry
It seems that cauliflower has not yet reached its 15 minutes of fame, now, or anytime soon. This is a perfect starter to any meal or part of an appy party. Just make lots as they fly!
Chorizo & Cauliflower Ingredients:
- 1 stick chorizo (I like the spicy variety)
- 1 large head of cauliflower
- 2-3 tablespoons grapeseed oil
- 1/2 large onion, diced
- 1 minced garlic clove
- 1 tablespoon Moroccan Spice Rub
- 1/4 cup each, chopped fresh basil, cilantro, mint
- 1 cup grated Monterey Jack Cheese or Fontina
- 1/2 cup toasted pumpkin seeds
- 1 package small flour tortillas
Avocado Crema Ingredients:
- 1 large avocado
- 1/2 package Boursin cheese (garlic / onion flavour)
- 1/3 cup yogurt
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1 teaspoon of Cote D’Azur Chili 2.0
Method:
1. 1. Place all the avocado crema ingredients in the bowl of a food processor and purée. If you like it runnier, add a bit of water. Set aside.
2. Cut the cauliflower in half. With one half, roughly chop place in a food processor. Pulse until it resembles rice. Remove and set aside. With the remaining half, cut into 2 pieces, reserve one for another time. Break one into small florets and set aside.
3. Slice the chorizo in 1/4-inch pieces and fry until crispy on both sides. Set aside. Heat a wok to medium high heat, add the diced onion and garlic and brown, about 5-6 minutes.
4. Toss in the cauliflower rice and cook together until it is soft. Can be set aside until ready to serve.
5. When ready to serve, heat the cauli rice, add the small florets and the spice, stir fry until the cauliflower is cooked but still al dente. Cut the chorizo into julienned and add to the pan along with the spices. Heat through.
6. Toast the tortilla shells and lay them on a cookie sheet, add a heaping spoon of filling onto the middle, do not overfill or the taco will not close. Sprinkle with cheese and broil for 2-3 minutes or until the cheese is bubbly. Add a dollop of avocado crema, sprinkle the pumpkin seeds over and pinch them shut and secure with the clothespin.
2. Cut the cauliflower in half. With one half, roughly chop place in a food processor. Pulse until it resembles rice. Remove and set aside. With the remaining half, cut into 2 pieces, reserve one for another time. Break one into small florets and set aside.
3. Slice the chorizo in 1/4-inch pieces and fry until crispy on both sides. Set aside. Heat a wok to medium high heat, add the diced onion and garlic and brown, about 5-6 minutes.
4. Toss in the cauliflower rice and cook together until it is soft. Can be set aside until ready to serve.
5. When ready to serve, heat the cauli rice, add the small florets and the spice, stir fry until the cauliflower is cooked but still al dente. Cut the chorizo into julienned and add to the pan along with the spices. Heat through.
6. Toast the tortilla shells and lay them on a cookie sheet, add a heaping spoon of filling onto the middle, do not overfill or the taco will not close. Sprinkle with cheese and broil for 2-3 minutes or until the cheese is bubbly. Add a dollop of avocado crema, sprinkle the pumpkin seeds over and pinch them shut and secure with the clothespin.
Copyright (c) Caren McSherry 08/ 2021
