Roasted Beer And Lime Cauliflower Tacos With Cilantro Coleslaw
Cauliflower simmered in beer and lime, roasted until browned, and piled into tacos with slaw and salsa. Meatless and nobody notices.
Ingredients
- 1 headcauliflowerabout 1 pound
- ¾ cupbeer
- ¼ cupvegetable broth
- 1 tbsplime juice
- 1½ tspsoy sauce or tamari
- 1½ tbspof your go-to chipotle hot sauce
- 1to 2 cloves garlicsliced
- 1½ tspchili powder
- 1 tspsmoked paprika
- ¼ tspground cumin
- ¼ tspgarlic powder
- pinchof salt
- 1 tbspolive oil
- ½yellow onionchopped
- 6corn tortillas
- 1avocadosliced
- Quick Lime and Cilantro Slawpage 168
- Fire-Roasted Salsapage 124
Instructions
- Heat the oven to 400°F and grab a rimmed baking sheet.
- Cut 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, simmer about 1½ minutes, then drain. Just a minute and a half. It's a quick bath, not a soak.
- In a large bowl, toss the spices, salt and olive oil. Add the cauliflower and onion and stir until everything is thoroughly coated. Spread it on the baking sheet and bake until browned, stirring halfway, about 20 minutes. Spread it out. Crowded cauliflower steams, and steamed cauliflower is a sad, sad thing.
- Warm the tortillas in the oven or microwave for a minute, then pile them high with the cauliflower, avocado slices, some slaw and plenty of salsa.
Kitchen's closed Drink the rest of the beer. You're the cook. The cook gets the rest of the beer.