And on Tuesdays we eat tacos.
Considering my favorite part of tacos is the sour cream, I was very happy to find some Whole 30 recipes that wouldn’t make me miss it. Enter Chorizo Spiced Pulled Pork from Slender Kitchen and Cauliflower Tortillas from Joshua Weissman (Slim Palate).
These links will give you the full run down – I just made a few tweaks.
On the pork, barely changed a thing. Just slightly lighter on the pepper, chili powder, and cumin since I don’t like pepper and chili powder and cumin have been dominating some of my dishes lately – they are powerful spices. After rubbing down the pork, I didn’t put the rest of the spices in the crockpot (I never know if recipes call for that…).
On the cauliflower tortillas, also barely changed a thing. I used the whole cauliflower head (vs. 3/4 of it), nixed the pepper (see above), and added 3 eggs because I felt it needed a little more bind. I also added some scallions that I already had chopped up from the Almond Sesame Zoodles – added a nice touch! Three call-outs:
- I’ve done this recipe before and thought it was totally overwhelming, but using a cheesecloth to remove the moisture from the cauliflower was a total game changer (I tried using paper towels previously and it was horrible).
- I wasn’t sure the first time how one blends a bunch of cauliflower florets. I threw them in my blender, but needed to use some water and press down the florets to really get them to blend properly.
- If you’re going for something extra jazzy, the cauliflower mush is pretty shapeable. I could see someone fancier than I using cookie cutters and shaping them or using mason jar lids to get perfect little circles. Too much effort for this lady, but could get you those few extra likes.
I served the pork on the tortillas with some coleslaw mix (red and green cabbage with carrots) and homemade guacamole. But not in that order. Enjoy!