Walnut Chorizo Tacos with Pineapple Salsa

• cauliflower florets↗3 cup
• Southern Grove Walnuts, whole↗2 cup
• individual Pueblo Lindo Chipotles in adobo sauce↗2
• Stonemill Chili Powder↗1 tablespoon
• Stonemill Ground Cumin↗1 teaspoon
• salt↗1 teaspoon
• pineapple, cored and diced↗1
• jalapeños, ribs and seeds removed, minced↗2
• bunch of cilantro, chopped↗1
• red onion, diced↗0.5
• salt↗1 teaspoon
• juice of 2 limes2
• Avocados↗
• Limes↗
• Purple cabbage↗
• Tortillas

Step-by-step instructions

1. 1

   WALNUT “CHORIZO”: Preheat oven to 375 degrees. Pulse everything in a food processor until evenly ground, similar to the texture of ground meat. Transfer to a greased or parchment-lined baking sheet. Bake for 30 minutes, stirring halfway to prevent browning.

2. 2

   PINEAPPLE SALSA: Mix!

3. 3

   PREP YOUR EXTRAS: Mash your avocados with some garlic powder, salt, and lime juice. Toss your shredded cabbage with lime juice, olive oil, and salt. Char the tortillas over an open gas burner.

4. 4

   TACOS: Layer avocado mash, walnut chorizo, pineapple salsa, and slaw into a soft, warm, charred tortilla. Oh my gosh. Be amazed.