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.
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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