Ingredients: |
Ingredients: For the Slaw: 1/2 head of green cabbage (about ½ pound), sliced into thin strips no longer than 2 inches long 1 small carrot, cut into matchsticks no longer than 2 inches 2 Tbs. lime juice 2 Tbs. rice vinegar 1 tsp. olive oil 1/8 tsp. salt 1/3 c. chopped cilantro
For the Tacos: 1 head cauliflower (about 1 pound) 3/4 c. beer 1/4 c. vegetable broth 1 Tbs. lime juice 1 1/2 tsp. tamari or soy sauce 1 1/2 Tbs. chipotle hot sauce 1-2 garlic cloves, sliced 1 1/2 tsp. chili powder 1 tsp. smoked paprika 1/4 tsp. ground cumin 1/4 tsp. garlic powder Pinch of salt 1 Tbs. olive oil 1/2 yellow onion, chopped 6 corn tortillas 1 avocado, sliced Salsa, for serving
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Directions: |
Directions:Make the slaw: Prepare cabbage and carrots. In a small bowl, mix together the lime juice, vinegar, oil and salt. Toss slaw ingredients. Fold in the cilantro just before serving.
Make the tacos: Preheat 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 to coat. 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. |