Cauliflower Chorizo and Pork Chorizo

We are at the very end of our low-so bacon and sausage month. And what better way to celebrate another four weeks of incredible low-so-good makeovers than to make chorizo two ways. One with traditional pork. And the second with mind-blowing cauliflower. BOOM.

But before we get to the recipes, let me say a few words about what we learned this past February.

We learned that making salt-free bacon is not only possible, but really easy. We learned that making salt-free sausage at home is not only possible, but again, really easy. And we learned that with the right salt-free spices and blends, you can make anything, from coconut to cauliflower, taste exactly like your favorite, salty, savory treats. Then you can put those bacon and sausagey-tasting things on top of salads or in a taco. And give those flavors a warm welcome back into your life and diet again.

Got it?

So before we dive into making pork chorizo and pork chorizo egg muffin sandwiches and chorizo cauliflower tacos, let’s first learn how to make the chorizo spice blend. Then, lets make tacos and sausage and potatoes. And egg muffin things.

And when we are all done — and I have gone to the gym for a second time today — I leave it to you and your imagination to use this Salt-Free Chorizo Spice Blend in both normal and extraordinary ways. Remember to share them in the comments below or on Instagram and Facebook and Twitter with the hashtag #lowsogood.

SALT-FREE CHORIZO SPICE BLEND

Ingredients

• 1 Tbsp ground cumin (or cumin seed)
• 1 Tbsp salt-free garlic powder
• 1 tsp ground coriander (or coriander seed)
• 2 tsp smoked paprika
• 1 tsp chili pepper
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground clove

Directions

Mix the spices together until well combined. If using whole seeds, use a spice grinder or mortar and pestle to crush and blend until you make a fine, spice mix. Store in an air-tight container for up to a month.

SALT-FREE CHORIZO CAULIFLOWER TACOS

makes 4 tacos

Ingredients

• 2 cups roughly chopped cauliflower florets (purple and orange will look more like ground beef or pork, but not necessary)
• Salt-Free Chorizo Spice Blend
• 2 to 3 tsp grapeseed or vegetable oil
• 4 corn tortillas
• 1 cup shredded cabbage
• 1 cup Greek yogurt
• 1/2 avocado
• 2 green onions, thinly slice

Directions

In a medium bowl, mix the cauliflower florets with the Salt-Free Chorizo Spice Blend until well combined. Then heat oil in a medium pan over medium-high heat. When ready, add the spiced cauliflower and cook until the cauliflower has browned and softened, about 5 minutes.

Warm tortillas directly over the stove-top flame or in a microwave. To keep warm, cover in a dish towel until you’re ready to eat. Then, in a small bowl mix the avocado with the greek yogurt until fully combined. Set aside.

To serve, spread the avocado-yogurt sauce on a tortilla. Top with cabbage. Top with chorizo cauliflower. Sprinkle with green onions. Repeat to make the other three tacos. Eat and enjoy.

SALT-FREE CHORIZO SAUSAGE

Ingredients

• 1/2 lb ground pork
• Salt-Free Chorizo Spice Blend
• 2 Tbsp apple cider vinegar
• Plastic wrap

Directions

In a large bowl, use your hands to mix the ground pork, Chorizo Spice Blend, and 1 tablespoon of the apple cider vinegar until it becomes paste-like and all the vinegar gets absorbed. Place the meat mix into the refrigerator for 15 minutes to chill. Then add in the second tablespoon of vinegar and use your hands to work the meat again until the vinegar gets absorbed. Place the meat into the refrigerator for a second chill-sesh, about 10 minutes.

Lay out some plastic wrap and then form the sausage mixture into patties or a sausage log (and use these instructions to roll up your sausage with plastic wrap). Keep patties and logs in the freezer until you’re ready to use. For the patties, you can use straight from the freezer in a hot, oiled pan. You can also place an egg on top of it (and a pot lid) for a morning sandwich.

For the sausage log, place it in the refrigerator to thaw and while still somewhat chilled, cut into sausage-like shapes. Then use as you would regular chorizo — on pizzas, in pasta, frittatta, or as the star in a potato hash!