Roasted Cauliflower Tacos
Are you guys ready for a freakin’ fiesta? It’s time for TACOS! Straight up, I adapted this recipe from the Thug Kitchen cookbook so they deserve some of the recipe cred (and the free advertising). If you don’t own this book yet you should probably ask Santa for it.
I am pretty excited about my version of this recipe. My “taste tester” says, “These are restaurant quality.”
OK, let’s get right to it. Here is what we are making:
There are 3 components to this dish that we need to whip up: the cauliflower, the slaw, and the salsa. They are all easy to make though, so fear not. If you don’t feel like making all three components that’s cool too. These tacos are great with some lettuce instead of slaw, and store bought salsa works too. I just like to give you options ;). Now, let’s have some taco fun!
Ingredients
- 6-8 corn or flour tortillas
Cauliflower Filling:
- 1 head of cauliflower cut into small florets
- 3/4 cup beer (pretty much any beer will work...maybe not a chocolate stout)
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1.5 teaspoons soy sauce
- 2 tablespoons chipotle hot sauce
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 2 teaspoons olive oil
- pinch of salt
Lime and Cilantro Slaw:
- 1/2 head green cabbage, shredded
- 1/2 head purple cabbage, shredded
- (yes you can use the bagged pre-shredded stuff if you want)
- 1/3 cup chopped cilantro
- 1/8 teaspoon of salt
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 teaspoon olive oil
Mango and Tomato Salsa:
- 1 15oz can of fire roasted tomatoes
- 1/4 onion, chopped
- 1 clove of garlic, minced
- 2 Serrano chilies (or a jalapeno)
- 2 tbsp fresh cilantro, chopped
- 1 mango, chopped
- juice of 1 lime
- pinch of salt to taste
Instructions
Cauliflower Filling:
- In a saute pan heat up the beer, vegetable broth, lime juice, soy sauce, hot sauce, and garlic
- Toss in the cauliflower and simmer for a minute or two. Then drain off the liquid.
- Put the drained cauliflower into a bowl, add the dry spices, onion, and olive oil. Toss well so that everything is coated.
- Spread the cauliflower on to a baking sheet in a single layer and pop it in the oven at 400 degrees F for 40 minutes. Check on them after 20 minutes and flip them around a little bit...so they get toasty on all sides.
Lime and Cilantro Slaw
- Mix all ingredients together
- Toss well
- Tuck the slaw away in the fridge while the cauliflower roasts
Mango and Tomato Salsa
- Again, just mix all the ingredients together in a bowl and then let those favors get to know each other for a bit.
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