Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

Ingredients

• •½ head green cabbage
• •1 small carrot
• •2 tablespoons lime juice
• •2 tablespoons rice vinegar
• •1 teaspoon olive oil
• •⅛ teaspoon salt
• •⅓ cup chopped cilantro
• •1 head cauliflower
• •¾ cup beer
• •¼ cup vegetable broth
• •1 tablespoon lime juice
• •5½ teaspoons tamari or soy sauce
• •5½ tablespoons chipotle hot sauce
• •1 cloves garlic
• •5½ teaspoons chili powder
• •1 teaspoon smoked paprika
• •¼ teaspoon ground cumin
• •¼ teaspoon garlic powder
• •1 pinch salt
• •1 tablespoon olive oil
• •½ whole yellow onion
• •6 whole corn tortillas
• •1 whole avocado
• •½ cup tomato salsa
• •for serving

Cooking Instructions

1. 1.

   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.

   15 min

2. 2.

   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.

   10 min

3. 3.

   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.

   20 min

4. 4.

   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.

   5 min