When I found the Forager Project’s dairy-free organic sour cream, I knew I had to create a recipe ASAP to slather with it.
In Truth, I haven’t had sour cream since I was a teenager (and I’m in my 40’s now) so this was very exciting for me – as I’m sure you can imagine. 😉
Create this super-filling (you may only need one) for yourself, your love or kiddos and enjoy having sour cream yet again in your life – only now it’s organic and dairy-free. How much better can it get?!
Ingredients:
- 1 organic gluten-free tortilla (I love Food for Life’s brown rice tortillas)
- Vegan cheese of your choice, Daiya pepperjack used here
- Organic cauliflower, diced
- Organic sunflower or avocado oil
- 1 packet Siete taco seasoning
- 1 can Amy’s Organic refried beans, vegetarian
- Organic salsa (I love Sweet Creek medium organic salsa)
- Forager Project, dairy-free organic sour cream
- 1 bunch organic cilantro
Step one: On stovetop, heat refried beans on low heat.
Step two: With organic avocado or sunflower oil coat a large skillet, and add in cauliflower on medium heat. Add in a sprinkling of as much taco seasoning as you’d like on top of the cauliflower. Let cook for up to 11 minutes until the cauliflower is at your desired texture.
Step three: In a separate large skillet, coat with oil and place a tortilla on the skillet on low heat and sprinkle with vegan cheese. Let cook on low until cheese is melted and tortilla is still soft (for featured tortillas, about 3-5 minutes).
Step four: Once tortilla is complete, place on a large plate, top with refried beans, cauliflower, salsa, cilantro and slather with as much sour cream as you desire (you’re gonna want a lot – it tastes like true sour cream!).
Step five: Bless these Cauli Burritos with Love and enjoy devouring them!
