Grated cauliflower and sundried tomatoes are tossed in a variety of spices and cooked into a crumbly, browned mixture. The tasty cauli-rizo is scooped into warm corn tortillas and topped with onion, avocado, hemp seed sour cream, cilantro, and a spritz of fresh lime juice. The perfect weekend brunch tacos.
*You can substitute pre-made vegan sour cream for the hemp seed sour cream if you prefer.