veggie friendly chorizo cauliflower rice


i was watching one of my favorite cooking/ chef shows and Tofurkey chorizo came up in a recipe.  the chefs on the show seemed into it, so  i went on a venture to find it, after 3 grocery stores, i finally did!  this stuff is pretty darn tasty, it’s got the chorizo flavor and I really like that it’s in crumble form opposed to links.  i have made a million different cauliflower rice recipes and this one didn’t disappoint.  you can take out the scrambled eggs and just add a fried egg on top of each portion.  the pickled onions are a staple in my fridge and don’t require the stove, like most do. take out the eggs and cheese and it’s vegan friendly.  garlic & jalapeño amounts depend on your love of heat and garlic, use to your liking.

1 package of Trader Joe’s frozen cauliflower rice
1 package Tofurkey chorizo (not links)
1/2 large white onion, minced
1/2 red bell pepper, minced
1/2 yellow or orange bell pepper, minced
2-4 eggs, scrambled with a pinch of salt
1/2 – 1 jalapeño, finely minced
2-4 garlic cloves, finely minced
1/2 bag Trader Joe’s frozen white corn
neutral oil
kosher Salt
dried oregano
garlic powder
chili powder
4 avocados (for 8 large side servings or 2 for 4 entrees)
pickled red onions (recipe follows)
cojita cheese
4 scallions, finely slice

. In a large skillet over medium high heat brown Tofurkey chorizo, takes about 5 minutes and set aside
. cook eggs on same pan, set aside with chorizo
. place about 2 tablespoons of neutral oil (i use safflower) in pan, add onion, bell peppers, garlic, jalapeño and garlic
. sauté until onions are just translucent
. add cauliflower rice, chorizo, eggs, corn and mix well
. add salt, cumin, garlic powder, oregano and chili powder to taste
. saute until the corn is warmed through and cauliflower is just tender enough
. top with sliced avocado, pickled red onions, cojita cheese and scallions

pickled red onions

1 large red onion, cut in half down the center of the root and sliced THINLY
2-4 garlic cloves, thinly sliced
About 1/2- 2/3 cup roasted garlic rice vinegar (regular can be used but I just like garlic… a lot)
1 tablespoon kosher salt
1 tablespoon sugar

. in 16 ounce jar stack red onions (separate slices so all of the onions get the vinegar love) and garlic
. top with salt & sugar
. pour vinegar on top
. close jar and shake
. place in fridge for at least 30, giving them a shake every so often

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