I came across the funniest veggie blog, Thug Kitchen, and this recipe. I happened to purchase some beautiful purple cauliflower and thought this would be perfect. And it was! I boiled my shit in Schlitz since this thug kitchen is in Milwaukee. For hot sauce, I used a friend's home made variety and I did top with a home made salsa. One of the best vegan tacos that's come out of my kitchen!
from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck, by Thug Kitchen, Copyright © 2014, Rodale Books.
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
For the slaw:
Make the slaw:
Cut 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.
Make the tacos:
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. Drain.
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.
I love cauliflower, especially roasted cauliflower. As paging through a little copy of Martha's Everyday Food magazine, I spotted this simple idea. It is so easy and awesome! Sometimes after spending lots of time on a new cauliflower recipe and it doesn't turn out I think why didn't I just roast it with the paprika!!??
Roasted Cauliflower with Paprika
1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
1. Preheat oven to 450.
2. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper.
3. Roast until tender and lightly browned 20-25 minutes, tossing once.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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