Roasted Beer And Lime Cauliflower Tacos With Cilantro Coleslaw Recipes

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ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW



Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw image

Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Provided by by Michelle Davis

Categories     Beer     Vegetarian     Cauliflower     Vegan     Cabbage     Cilantro     Tortillas

Yield Makes 6 tacos

Number Of Ingredients 26

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro
For the tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
11/2 teaspoons tamari or soy sauce
11/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
11/2 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
Tomato salsa, for serving

Steps:

  • Make the slaw:
  • Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
  • Make the tacos:
  • Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
  • In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
  • To assemble 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.

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