Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.