I mentioned before that I had bought a new cookbook last week. Have you heard of Thug Kitchen? If you haven’t, I suggest checking them out HERE. It’s vegan/vegetarian cooking, and I know that isn’t for everybody, neither is the language they use, but it is DAMN GOOD. They have three cookbooks out and I own all of them. Tonight’s recipe comes from their original book and it is a knock out! It is their Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw (sorry, mum!).
Start by preheating your oven to 400F.
Take your cauliflower head. Chop the florets pretty small. The book says no bigger than a quarter. Wash and set aside. In a separate bowl you can set aside half of a chopped onion – (the book says white onion, I used red onion). Don’t combine the cauliflower and onion just yet!
In a medium sized pot and over medium heat, combine 3/4 cup of beer (I used Sleeman Honey Brown because it was the only thing we had kicking around the house), 1/4 cup of vegetable broth, 1 tbsp lime juice, 1 1/2 tsp of tamari, 1 1/2 tbsp hot sauce (I used Frank’s), and 1 or 2 cloves of garlic, sliced. Add your cauliflower and coat with the simmering mixture. Let it all simmer for a couple of minutes, then drain.
In a large bowl, combine 1 1/2 tsp of chilli powder, 1 tsp of smoked paprika, 1/2 tsp ground cumin, 1/4 tsp of garlic powder, a pinch of salt, and 1 tbsp of olive oil. Add your drained cauliflower and your chopped onion and coat in the spices.
Toss the cauliflower-onion-spice mix on a baking sheet and cook at 400F for 20 minutes, turning part way through.
Then, start work on your lime-cilantro-coleslaw. For two people, you really only need about a quarter of a green cabbage. Remove the outside leaves and slice your quarter of a cabbage as thin as you possibly can. The recipe calls for 1 small carrot to be cut in matchsticks. I don’t love carrot, so I omitted it from the recipe. You can feel free to add it, but I don’t think it’s totally necessary, except for maybe adding a little colour.
To make your coleslaw dressing, in a small bowl combine 2 tbsp of lime juice, 2 tbsp or rice vinegar, 1 tsp of olive oil and 1/8 tsp of salt. When you’re ready to serve, pour your dressing over your chopped cabbage and add 1/3 cup of chopped fresh cilantro.
You can warm your tortillas (corn tortillas preferably) in the microwave, but I prefer to add them to the oven when there are only a few minutes left on the cauliflower.
To serve, chop up some fresh green onions, top with the salsa verde from one of the earlier recipes on this site, and some sliced avocado.
Hassle level – 3 out of 10. Yes, there are a lot of steps, but the pay off is worth it.