Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
Epicurious  | September 2014
by Michelle Davis and Matt Holloway
Thug Kitchen: The Official Cookbook
Recipe


yield
Makes 6 tacos
active time
25 Minutes
total time
45 minutes
The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious Editors
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

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 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
preparation

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.


Reprinted from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck, by Thug Kitchen, Copyright © 2014, Rodale Books.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This was posted recently. I made it for a party and everyone raved about it. I added extra jalapeno and cayenne, because I like spicy.

http://blog.fatfreevegan.com/2007/09/gold-rush-chili.html

This recipe is awesome! I make it at least once a month.

Are you the one who posted it in the thread about the chili party recently? If so, thank you!

Anonymous wrote:

Anonymous wrote:This was posted recently. I made it for a party and everyone raved about it. I added extra jalapeno and cayenne, because I like spicy.

http://blog.fatfreevegan.com/2007/09/gold-rush-chili.html

This recipe is awesome! I make it at least once a month.

Anonymous wrote:

Anonymous wrote:No recipes (still trying to find winners!) but ideas are:

eggplant parmesan?

I don't make it as much anymore (my wife doesn't like eggplant very much), but I used to make the eggplant parmesan from the original Moosewood cookbook:
http://www.corkboard.it/posting/show/13268-moosewood-cookbook-eggplant-parmesan-recipe

Anonymous wrote:This was posted recently. I made it for a party and everyone raved about it. I added extra jalapeno and cayenne, because I like spicy.

http://blog.fatfreevegan.com/2007/09/gold-rush-chili.html

Anonymous wrote:No recipes (still trying to find winners!) but ideas are:

eggplant parmesan?