Roasted Beer & Lime Cauliflower Tacos with Cilantro Coleslaw

 

Ingredients

· 1 head cauliflower

· 3/4 cup beer

· 1/4 cup vegetable broth

· 1 tablespoon lime juice

· 1 1/2 teaspoons soy sauce or tamari

· 1 1/2 tablespoons of your go-to chipotle hot sauce

· 1 to 2 cloves garlic, sliced

· 1 1/2 teaspoons chili powder

· 1 teaspoon smoked paprika

· 1/4 teaspoon ground cumin

· 1/4 teaspoon garlic powder

· Pinch of salt

· 1 tablespoon olive oil

· 1/2 yellow onion, chopped

· 6 corn tortillas

· 1 avocado sliced

· Quick lime and Cilantro Slaw (Page 168)

· Fire-Roasted Salsa (Page 124)

 

Steps

1) Crank your oven to 400°F. Grab a rimmed baking sheet.

2) Chop the cauliflower into small florets no bigger than a quarter. In a saucepan, warm the beer, broth, lime juice, tamari, hot sauce, and garlic over medium heat. Add the cauliflower and simmer for about 1/2 minutes. Drain.

3) Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion and stir ‘til those fuckers are coated. Dump it on the baking sheet and bake until browned, stirring halfway, about 20 minutes.

4) To make the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

 

From: Thug Kitchen: eat like you give a fuck

The Official Cookbook