1 head (1 lb) cauliflower, cut into *small* florets
¾ cup amber beer
1 Tbsp lime juice
1½ tsp low-sodium soy sauce
1½ Tbsp chipotle Tobasco
2 cloves garlic, minced
1½ tsp chili powder
1 tsp smoked paprika
½ tsp cumin
¼ tsp garlic powder
1 Tbsp olive oil
½ onion, chopped
8 corn tortillas
1 avocado, sliced
Quick Lime and Cilantro Slaw:
3 cups raw slaw mix (cabbage and carrots)
2 Tbsp lime juice
2 Tbsp rice vinegar
1 tsp olive oil
¼ tsp salt
⅓ cup chopped cilantro
Fire-Roasted Salsa:
1 (15 oz) can fire-roasted tomatoes
½ onion, chopped
¼ cup sliced green onions
½ cup cilantro
1 serrano chile, seeds and membranes removed, diced
8 cloves roasted garlic*
¼ tsp cumin
juice of ½ lime
½ tsp salt
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a sauce pan, combine the cauliflower, beer, lime juice, soy sauce, Tobasco, and garlic over medium heat. Bring to a simmer and stir; simmer 2 minutes, stirring every minute. Drain and set on the prepared baking sheet.
In a small bowl, combine the chili powder, paprika, cumin, and garlic powder. Drizzle olive oil over the cauliflower and sprinkle with the spice mixture; toss to coat. Bake for 20 minutes.
Meanwhile, prepare the slaw by combining all ingredients in a medium bowl. Set aside to allow flavors to meld.
To prepare the salsa, pulse all ingredients together in a mini food prep/food processor or blender. Refrigerate until ready to use. Note**: you will use about ¼ of the recipe amount on the tacos with plenty leftover!
Warm the tortillas in the microwave for 20-30 seconds. Fill with the cauliflower, avocado, slaw, and salsa. Serve immediately.
Notes
Recipe slightly adapted from Thug Kitchen
*To roast garlic, chop the pointed end of the bulb off, exposing just a bit of the raw garlic. Wrap in tin foil and bake in a 350 degree F oven for 30 minutes. Allow to cool before removing the cloves. This can be done ahead of time. **1/4 salsa recipe accounted for in the nutrition info.