Man, I am a sucker for tacos, but sometimes I just like lettuce, veggies and salsa in a tortilla and I’m good. I’m not always a fan of the taco meat, so I’m happy when I can find recipes to change it up a bit. My husband got me a cookbook full of vegetarian recipes and this was one of them. Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw and fresh Pico! At first, I was hesitant to make it because with two young children, I just don’t have the time to spend forever in the kitchen making dinner without one of them having a meltdown of some sort. I was pleasantly surprised though that it came together pretty quick! Plus, it was delicious! Here’s what I did….
First, I made my pico… very simple.
2 organic tomatoes
1 organic baby cucumber
1/2 white onion
1 organic red pepper
Dice all the veggies small.
Put in a bowl and add the juice of 1 lime, salt, pepper, cumin and a handful of chopped cilantro. Mix and set aside
Next we’re going to multi-task a little bit. Here is what you’ll need….
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
homemade pico, for serving
Preheat oven to 400 degrees.
I started with chopping the cauliflower, making all the florets the same size (no bigger than a quarter) and stalks removed.
In a sauce pan over medium heat, warm the beer, vegetable broth, lime juice, tamari/soy sauce, hot sauce and garlic.
Drop the cauliflower into the mix and cook for 90 seconds. Remove from heat and drain.
Next, take your chili powder, paprika, cumin, garlic powder, salt, oil, onion and mix in a bowl. Put the cauliflower into the mix and coat evenly. Spread cauliflower out on a baking sheet and roast for 20 mins in the oven. Stir halfway.
While the cauliflower is baking, prepare the cilantro slaw.
Chop the cabbage into skinny strips that are no longer than 2 inches. Do the same with the carrot and make into matchsticks.
Place into a large bowl.
In a small bowl. combine oil, vinegar, lime and salt and whisk.
Pour dressing over cabbage mix and top with cilantro.
To assemble the tacos, warm the tortillas in the oven until hot and pile on the cauliflower. Top with some of the slaw and fresh pico de gallo. YUM!
This was full of flavor and the cauliflower was a great substitution for the taco meat!
I can’t wait to make it again!
What is your favorite taco recipe? Let me know in the comments! 🙂
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