Roasted Beer-and-Lime Cauliflower Tacos With Cilantro Coleslaw
Roasted Beer-and-Lime Cauliflower Tacos With Cilantro Coleslaw
INGREDIENTS
- 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 cilantro, chopped
- For the tacos:
- 1 head cauliflower (about 1 pound)
- 3/4 cup beer
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1 1/2 teaspoons tamari or soy sauce
- 1 1/2 tablespoons chipotle hot sauce
- 1 to 2 garlic cloves, 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
- Salsa, for serving
INSTRUCTIONS
To 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*cking lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that sh*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 sh*t well. Fold in the cilantro just before serving.
To make the tacos: Crank your oven to 400°F. Grab a rimmed baking sheet. 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 1 1/2 minutes. Drain.
Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion, and stir till those f*ckers 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 plenty of salsa.