Vegetarian Chorizo Cauliflower and Potato Empanadas with Sriracha Yogurt Sauce

Preheat oven to 450 degrees.

Cut your cauliflower into tiny pieces and place in a large bowl. Drizzle with 2 tbsp olive oil and toss. Add chorizo seasoning and combine well. Place on a parchment lined baking sheet and cook for 25 to 30 minutes.

Peel and small dice your potato and mince your garlic, pepper and onion.

Place potato in a large microwave safe bowl and microwave for 6 minutes, stirring halfway through.

Heat the remaining 2 tbsp of olive oil over high heat. Add onion, garlic and pepper and stir to combine. Cook until vegetables begin to soften and add your potatoes. Add your salt, garlic powder and paprika and cook for 8 minutes stirring occasionally to prevent sticking.

Add your cauliflower straight from the oven to the potato mixture and cook together for 3 more minutes. Remove from heat.

Lower oven to 375.

To make the empanadas, lightly roll your empanada discs and place 1.5 tbsp of filling in the middle. Fold in half and press and fold the edges or use a fork to seal. Egg wash and bake for 25 minutes - until golden brown.

Mix your sauce ingredients together in a small bowl. Add sriracha as needed to fit your own spice preference.

Once ready, serve your empanadas while hot. Dig in and enjoy!