3 - 4 oz Cheese (regular or vegan, we used a sharp cheddar), cut into strips
16 corn tortillas
Instructions
In a nonstick pan, combine the cauliflower, salsa, and taco seasoning. Heat over medium and cover, stirring occasionally. Cook until your desired texture is reached (I left mine with a little crunch for texture).
Scoop the mixture into a strainer and let any excess liquid drip off. If you stir it, excess liquid will shake out a little faster.
Clean out the skillet and reheat over medium/high.
Microwave the tortillas until soft (about 30 seconds for all of them). Place a little of the cheese in a line across the middle and top with a couple of spoonfuls of cauliflower. Roll tightly in a cigar shape.
Spritz the pan with nonstick spray (or lightly brush with olive oil) and place the taquitos seam side down in the pan and cook until brown and crispy. Roll a quarter or third turn and continue to cook until all sides are crispy. Reheat until all are cooked.
Serve hot with guac, salsa, sour cream, or Greek yogurt.
Notes
The tricks to getting these to stay rolled properly are 1. roll VERY tightly 2. roll these as you're cooking, so you can place the taquitos right into the hot pan 3. be mindful when you flip these so you don't pull them apart.
If 16 taquitos is too many for you, refrigerate or freeze the filling and make the rest later. The filling also makes a tasty side dish.