Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
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Serves: 4 servings (2 tacos w/ slaw, salsa, avocado)
 
Ingredients
Tacos:
  • 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
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Meanwhile, prepare the slaw by combining all ingredients in a medium bowl. Set aside to allow flavors to meld.
  5. 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!
  6. 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.
Nutrition Information
Serving size: 2 prepared tacos Calories: 311 Fat: 11.8 Carbohydrates: 45.0 Sugar: 8.5 Sodium: 437 Fiber: 11.3 Protein: 7.8 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2020/02/roasted-beer-and-lime-cauliflower-tacos-with-cilantro-coleslaw/