Best 8 Cauliflower Chorizo Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delicious and nutritious meal that is packed with flavor? Look no further than cauliflower chorizo burritos! These savory burritos are made with a combination of cauliflower, chorizo, and a variety of other vegetables, all wrapped up in a warm tortilla. Not only are they incredibly satisfying, but they are also a great source of essential vitamins, minerals, and fiber. With a few simple ingredients and a few easy steps, you can create a delicious and satisfying meal that is perfect for any occasion.

Let's cook with our recipes!

ROASTED CAULIFLOWER BURRITO



Roasted Cauliflower Burrito image

Provided by Guy Fieri

Categories     main-dish

Time 11h40m

Yield 6 servings

Number Of Ingredients 35

1 large head cauliflower head, cut into small florets
1 pound tricolor fingerling potatoes (you may substitute any type of fingerling or small potato)
3 cups crimini mushrooms, cleaned and quartered
2 cups canned chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
3 tablespoons curry powder
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
Six 12-inch flour tortillas
Spicy Refried Beans, recipe follows
1 tablespoon canola oil
1/2 cup Spicy Peach Chutney, recipe follows
1/2 cup diced white onion
4 cups finely sliced white cabbage
1 cup crumbled queso fresco, optional
1 cup plain yogurt, optional
4 pounds yellow peaches, peeled and pitted, or 4 cups frozen peaches (thawed), cut into 1-inch cubes
1 1/2 cups turbinado sugar
1 cup apple cider vinegar
1/2 cup diced red onion
1/3 cup golden raisins
3 tablespoons yellow mustard seeds
1 tablespoon grated fresh ginger root
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 jalapenos, seeded and diced
1 red Fresno chile (or cayenne), seeded and diced
1 clove garlic, minced
4 cups dried pinto beans
1/2 cup extra-virgin olive oil
2 cups diced yellow onions
6 cloves garlic, minced
2 jalapenos, seeded and diced
2 tablespoons ground cumin
Kosher salt

Steps:

  • For the roasted vegetable filling: Preheat the oven to 375 degrees F.
  • In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm.
  • To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney.
  • Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days.
  • Soak the beans in water overnight.
  • Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve.

BEAN, CAULIFLOWER AND CHEESE BURRITOS



Bean, Cauliflower and Cheese Burritos image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup finely chopped white onion
1 head purple or white cauliflower, finely chopped
Salt and freshly ground black pepper
1 tablespoon chopped fresh oregano
8 flour tortillas
1 cup Chorizo Refried Beans, recipe follows
1/2 cup shredded Oaxaca cheese or Monterey Jack
6 ounces raw pork chorizo
1/2 medium white onion, finely chopped
Two 15.2-ounce cans refried pinto beans

Steps:

  • Heat the oil in a large heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn the heat off and reserve. Heat a large heavy griddle. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 2 tablespoons of warm Chorizo Refried Beans to the center of the tortilla, spreading outward to the sides. Add 1 tablespoon of the sauteed cauliflower mixture. Add 1 tablespoon of cheese. Fold in the edges and roll to form a burrito. Return to the griddle just for the cheese to melt, about 10 seconds. Serve warm.
  • Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

CHORIZO BREAKFAST BURRITOS



Chorizo Breakfast Burritos image

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Provided by BARB75

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Steps:

  • Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
  • Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
  • Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g

CAULIFLOWER WALNUT BURRITOS RECIPE BY TASTY



Cauliflower Walnut Burritos Recipe by Tasty image

Here's what you need: cauliflower, walnuts, olive oil, medium yellow onion, garlic, chili powder, ground cumin, smoked paprika, low sodium soy sauce, low sodium vegetable broth, kosher salt, pepper, large flour tortillas, spanish rice, lettuce, tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 18

½ head cauliflower, broken into florets
¾ cup walnuts
olive oil, to taste
½ medium yellow onion, diced
2 cloves garlic, minced
2 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 tablespoons low sodium soy sauce
¼ cup low sodium vegetable broth
kosher salt, to taste
pepper, to taste
4 large flour tortillas
2 cups spanish rice, cooked
lettuce, chopped, for serving
tomato, diced, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
  • Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
  • To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 561 calories, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 12 grams, Sugar 5 grams

SPICY CHORIZO BREAKFAST BURRITOS



Spicy Chorizo Breakfast Burritos image

Good spicy breakfast burritos that are not greasy.

Provided by erica

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 6

Number Of Ingredients 10

½ pound chorizo sausage
cooking spray
½ cup chopped onion
½ cup chopped bell pepper
¼ cup chopped jalapeno pepper
6 large eggs
3 tablespoons milk
1 teaspoon salt
6 (7 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
  • Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
  • Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g

SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)



Seared Scallops with Chorizo & Cauliflower Puree Recipe - (4.3/5) image

Provided by shethinksshecancook

Number Of Ingredients 13

12 Fresh Sea Scallops, without roe
1 Chorizo, (approx. 120g) finely diced
1/2 Head Cauliflower, finely chopped
2 Golden Shallots, finely chopped
3 Cloves Garlic, finely chopped
1 Apple, peeled, cored, chopped
50 g Unsalted Butter
100 ml Chicken Stock
75 ml Double Cream
1-2 tbsp Hazelnut Meal
Truffle Oil (optional)
Sea Salt
Micro Sage

Steps:

  • Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.

CAULIFLOWER "MEAT" BURRITO BOWL RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, rice, corn, black bean, avocado, pico de gallo, lime wedge, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 bowls

Number Of Ingredients 18

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
rice, cooked
corn
black bean
avocado, sliced
pico de gallo
lime wedge
fresh cilantro

Steps:

  • Cut the cauliflower in half and break it into small florets.
  • Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
  • Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
  • Add the rice to a bowl and top with cauliflower "meat" and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
  • If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
  • Enjoy!

Nutrition Facts : Calories 122 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams

CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS



Cauliflower soup with chorizo and garlic croutons image

Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9

2 tbsp olive oil
1 onion , chopped
1 cauliflower , cut into florets
2 garlic cloves , finely chopped
500ml chicken or vegetable stock
5cm long piece of chorizo , cut from a ring
1 large slice of crusty bread
2 tbsp double cream
small bunch parsley , chopped

Steps:

  • Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
  • Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
  • Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.

Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • For the perfect roasted cauliflower, toss the florets in a mixture of olive oil, salt, and pepper before roasting at 425°F for 20-25 minutes, or until tender and slightly charred.
  • If you don't have chorizo, you can use ground beef or turkey, or even crumbled tofu, as a substitute.
  • Be sure to use a good quality salsa that you enjoy the taste of. This will make a big difference in the overall flavor of the burritos.
  • If you like your burritos extra cheesy, feel free to add more cheese to the filling. You can also use a variety of cheeses, such as cheddar, Monterey Jack, or pepper Jack.
  • To make the burritos ahead of time, simply assemble them and then wrap them tightly in plastic wrap. They can be refrigerated for up to 2 days, or frozen for up to 2 months. When you're ready to eat, simply reheat them in the oven or microwave until warmed through.
  • Conclusion:

    These cauliflower chorizo burritos are a delicious and easy meal that is perfect for busy weeknights. They are packed with flavor and nutrients, and they can be made ahead of time for a quick and easy grab-and-go breakfast, lunch, or dinner. So next time you're looking for a healthy and satisfying meal, give these burritos a try.

    Related Topics