Ingredients For the Cauliflower Chorizo Here For the Hemp Seed Sour Cream Here To Assemble 8 corn tortillas ½ white onion, finely diced ½ avocado, cubed or sliced ⅓ cup cilantro leaves 1 lime, sliced into wedges Instructions To Make the Cauliflower Chorizo Finely grate the cauliflower florets by hand or using a food processor. If you use a food processor, do NOT use the grater attachment. Instead, add the cauliflower florets to the bowl of the food processor and pulse until the cauliflower is finely grated. Pack the sundried tomatoes into a measuring cup, press down with your fingers, and drain off excess oil. Add the sundried tomatoes to the food processor and pulse 10-20 times to incorporate. Add the paprika, garlic, sea salt, coriander, oregano, cumin, turmeric, thyme, cayenne pepper, and cinnamon to a large mixing bowl. Add the cauliflower mixture to the bowl and use your hands to massage the spices into the mixture. Heat olive oil in a large nonstick skillet over medium-high heat. Add in the cauliflower mixture and cook for 30-35 minutes or until crumbly and browned, stirring every few minutes but more frequently in the last 10-15 minutes of cooking. Also, you may need to reduce the heat to medium toward the end of cooking to prevent burning. The "chorizo" is ready once the mixture is crumbly and browned. To Make the Hemp Sour Cream Add the hemp hearts, water, apple cider vinegar, lime juice, and sea salt to a high-powered blender. Blend on high for 2-3 minutes or until smooth and creamy. Pour into a jar or bowl and refrigerate until ready to use. It will thicken as it cools. To Assemble the Tacos Heat your corn tortillas in a small skillet for 20 seconds on each side to soften. Scoop the "chorizo" into the tortillas, top with onion, avocado, cilantro leaves, hemp seed sour cream, and a spritz of fresh lime juice. Serve immediately and refrigerate leftovers.