Island Kine Cauliflower & Chorizo Tacos with Pineapple salsa

Vegan-gluten free


  • Corn tortillas, gluten-free if needed
  • Fresh cilantro
  • Lime
  • ¾ cup Keli’s Pineapple Hawaiian Luau Teriyaki(FSA#716733)
  • 1 cup Tofurky Ground Chorizo(FSA#834201)

For the Cauliflower:

  • 5 cups cauliflower florets
  • 3 tablespoons olive oil
  • ⅓ cup cornstarch

Pineapple Salsa:

  • 2 cups fresh pineapple, diced
  • ½ cup fresh cilantro, chopped
  • ¼ cup red onion, minced
  • 1 lime, juiced
  • 1 pinch sea salt
  • Combine all ingredients and set aside


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Saute’ chorizo in small saucepan, set aside.
  • Toss cauliflower florets with the olive oil and cornstarch. Bake for 30 minutes or until fork tender
  • While cauliflower is baking put teriyaki sauce in small sauce pan and heat till thickens a little. Remove from heat and set aside.
  • Once cauliflower is roasted and cooled, toss with pineapple teriyaki sauce until well coated.
  • To serve, distribute cauliflower and chorizo amongst corn tortillas and top with salsa.

Serves: 6-8