Chorizo Cauliflower

Name: Chorizo Cauliflower
Total time: 40 minutes
Yield: Makes 1⅓ cups
Ingredients: 1 head cauliflower, broken into florets (about 4 cups/400 g) or 3¾ cups cauliflower rice (400 g); 3 Tbsp. olive oil, divided; ½ cup (60 g) diced white onion; 1 garlic clove, peeled, smashed; 1 dried bay leaf; 1 Tbsp. smoked paprika; 2 tsp. garlic powder; 1 tsp. mushroom powder; 1¼ tsp. fine sea salt; ½ tsp. black pepper; ½ tsp. dried oregano; ⅛ tsp. ground cinnamon; 2 tsp. tomato paste; 1 tsp. distilled white vinegar

By Andrea Aliseda

March 26, 2025

Plantbased cauliflower chorizo in a skillet with a spoon

Photo by Emma Fishman

Chorizo, the ultra-salty and spiced minced pork link, gets a plant-based makeover. Blending cauliflower into “cauli rice” can transform the vegetable into the perfect texture and size to resemble the ground nature of the meat. The cauliflower bits release their moisture and soften as they cook, easily absorbing the deep, warm spices and umami-packed notes you’d taste in a classic chorizo. Sprinkle it on tostadas, quesadillas, and potato tacos, on top of refried beans, or use in sopes.

Editor’s note: Especially for plant-based cooking, mushroom powder is an invaluable addition to your spice rack. Read more about it—plus get some product picks from our team—here.

Recipe information

Total Time
40 minutes
Yield
Makes 1⅓ cups

Ingredients

1 head cauliflower, broken into florets (about 4 cups/400 g) or 3¾ cups cauliflower rice (400 g)

3 Tbsp. olive oil, divided

½ cup (60 g) diced white onion

1 garlic clove, peeled, smashed

1 dried bay leaf

1 Tbsp. smoked paprika

2 tsp. garlic powder

1 tsp. mushroom powder

1¼ tsp. fine sea salt

½ tsp. black pepper

½ tsp. dried oregano

⅛ tsp. ground cinnamon

2 tsp. tomato paste

1 tsp. distilled white vinegar

Preparation

Step 1
Place 1 head cauliflower, broken into florets (about 4 cups/400 g), in a blender or food processor and pulse periodically for about 2 minutes until they reach a crumbly texture that looks like rice or couscous. If the blender gets stuck, stop it and rearrange the cauliflower with a spoon. For ease, feel free to use 3¾ cups cauliflower rice (400 g) instead.
Step 2
Set a deep stainless-steel skillet over medium heat and pour in 1 Tbsp. olive oil. Once the olive oil is shimmery and hot, add ½ cup (60 g) diced white onion and 1 garlic clove, peeled, smashed. Cook until the onions are translucent, about 4 minutes, then add 1 dried bay leaf. If pan is too dry, add more oil. Add the cauliflower and cook for 3 to 4 minutes, stirring occasionally, until the cauliflower is tender.
Step 3
Push the cauliflower to the edges of the pan, creating a well in the center, and pour in the remaining 2 Tbsp. olive oil. (Pouring the olive oil directly onto the surface of the pan will allow it to heat up faster before you mix the cauliflower back in.)
Step 4
Stir the cauliflower into the olive oil, then add 1 Tbsp. smoked paprika, 2 tsp. garlic powder, 1 tsp. mushroom powder, 1¼ tsp. fine sea salt, ½ tsp. black pepper, ½ tsp. dried oregano, and ⅛ tsp. ground cinnamon. Stir everything together thoroughly, then create another well in the pan and add 2 tsp. tomato paste and 1 tsp. distilled white vinegar. Stir everything until the tomato paste is completely mixed through. Continue stirring for about 10 minutes more, until the chorizo is deeper in color and the cauliflower has reduced about 50 percent in the pan. The final chorizo should look like an earth-toned, crumbly red paste. Remove from the heat and let sit for about 5 minutes so the cauliflower will finish absorbing the flavors. Remove the bay leaf before serving (save to use in another recipe).
Do Ahead: Store leftover chorizo in an airtight container in the fridge for up to 5 days.