ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW

yields 6 TACOS

ingredients

• 1 LB cauliflower
• 3/4 cup beer
• 1/4 cup vegetable broth
• 1 TBL lime juice
• 1 1/2 tsp soy sauce or tamari
• 1 1/2 TBL of your go-to chipotle hot sauce
• 1 to 2 clove garlic, sliced
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1 pinch salt
• 1 TBL olive oil
• 0.5 yellow onion
• 6 corn tortillas
• 1 avocado, sliced
• Quick Lime and Cilantro Slaw
• Fire-Roasted Salsa

Instructions

0 chop onion

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 1.5 minutes. Drain.

3 Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion

and stir ’til those ers 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.

Modifications

Whatever you are cool with drinking the rest of is fine here. Just no coffee stout or anything heavy like that.

For homemade , go to this page, but use what you got.

• recipe