Vegetarian Chorizo Recipe with Cauliflower

4.50 from 2 votes

Vegetarian Chorizo Recipe with Cauliflower

A mild heat vegetarian chorizo made with sautéed chopped cauliflower in a pan. Perfect vegetarian substitute for chorizo breakfast burritos or any recipe calling for Mexican-style chorizo.

Prep Time5

Cook Time14

Course: Breakfast

Cuisine: Mexican, Mexican American

Servings: pound

Author: Mary Cressler

Cost: $5.00

Equipment

1 10-inch cast iron pan

Ingredients

1 pound cauliflower, (Roughly one medium sized head of cauliflower)
2 tablespoons extra virgin olive oil
¼ cup chorizo seasoning
¼ cup red wine vinegar

Instructions

Sauté: In a 10-inch pan over medium heat add olive oil. When it is just starting to smoke add the chopped cauliflower (see notes for prep), and the chorizo seasoning. After 4 minutes of browning the cauliflower, add the red wine vinegar.
Stir: Continue to stir the cauliflower for an additional 8-12 minutes or until the cauliflower has browned. By this point the red wine vinegar will have been absorbed into the sautéed cauliflower.
Serve: Once done, remove from the pan and serve with your favorite dishes that include chorizo, like chorizo and egg breakfast burritos..

Notes

Cauliflower Prep: Be sure to remove the core (or stem) of the cauliflower.

Cut the cauliflower in half, and then into quarters using a sharp knife. Then carefully remove the dense stems.
Once done, discard the stems and finely chop the cauliflower until it resembles the size of ground beef.

Serving: We like to serve this with scrambled eggs, corn tortillas, cheese, and a verde (green) salsa for the ultimate vegetarian chorizo breakfast tacos. But you can substitute the cooked vegetarian chorizo in any other recipe from queso dip to burritos.

Nutrition