Island Kine Cauliflower & Chorizo Tacos with Pineapple salsa

  • By Terry Morrisey

Recipes: Vegetarian

Vegan-gluten free

Ingredients:

  • Corn tortillas, gluten-free if needed

  • Fresh cilantro

  • Lime

  • ¾ cup Keli’s Pineapple Hawaiian Luau Teriyaki(FSA#716733)

  • 1 cup Tofurky Ground Chorizo(FSA#834201)

For the Cauliflower:

  • 5 cups cauliflower florets

  • 3 tablespoons olive oil

  • ⅓ cup cornstarch

Pineapple Salsa:

  • 2 cups fresh pineapple, diced

  • ½ cup fresh cilantro, chopped

  • ¼ cup red onion, minced

  • 1 lime, juiced

  • 1 pinch sea salt

  • Combine all ingredients and set aside

Directions:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  • Saute’ chorizo in small saucepan, set aside.

  • Toss cauliflower florets with the olive oil and cornstarch. Bake for 30 minutes or until fork tender

  • While cauliflower is baking put teriyaki sauce in small sauce pan and heat till thickens a little. Remove from heat and set aside.

  • Once cauliflower is roasted and cooled, toss with pineapple teriyaki sauce until well coated.

  • To serve, distribute cauliflower and chorizo amongst corn tortillas and top with salsa.

Serves: 6-8

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100% Gluten Free Teriyaki Sauce

Lower Sodium And No Preservatives

Perfect for Chicken, Wings, Steak and More 

Tastes Amazing

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