[Chef Inspired} Chorizo & Potato Tacos with Cauliflower Tortillas

Preparation

1. Preheat the oven to 375
2. If using a whole cauliflower, trim the cauliflower into uniform pieces
3. Working in 3 batches, pulse cauliflower florets in a food processor until it resembles small couscous grains
4. Add all the ‘riced’ cauliflower into a microwave safe bowl
5. Microwave on high for 6 minutes, stirring half way through
6. Let cool slightly
7. Once cool enough to handle, place the cauliflower in cheesecloth
8. Squeeze out all the moisture
9. In a medium bowl, whisk eggs
10. Add in cauliflower and salt
11. Form 4-6 balls and flatten into a thin layer once on a parchment-lined sheet tray
12. Bake for 10 minutes
13. Flip and return to the oven for 6 more minutes
14. Once baked, remove from sheet tray and let cool on a wire rack
15. Meanwhile, heat a large skillet
16. Add grapeseed oil and chorizo 
17. Cook 5-10 minutes while breaking up the chorizo
18. Once chorizo is browned, remove from the pan with a slotted spoon
19. Add in yams and potatoes
20. Caramelize potatoes for 5-7 minutes
21. Add water and cover with lid
22. Cook an additional 6 minutes
23. Remove lid and continue cooking until all the liquid is absorbed
24. Return chorizo to pan and stir to combine
25. Using the cauliflower tortillas shells, fill each tortilla with the chorizo mixture
26. Top with fresh cilantro leaves and chopped white onion
27. Squeeze lime juice over tacos before serving