What's Cookin' Wednesday

Roasted Beer & Lime Cauliflower Tacos w/ Cilantro Coleslaw

Isn't that a mouthful? I got this recipe out of one of my recent Women's Health magazines. Holy yum. It has this spicy, yummy, smokey taste. Along with the vinegar from the coleslaw. So good.

Ingredients:

Cauliflower

3/4 cup beer

1/4 cup vegetable broth

1 Tbsp. lime juice

1 1/2 tsp. soy sauce or tamari

1 1/2 Tbsp. hot sauce

1-2 cloves garlic, sliced

1 head cauliflower, chopped

1 1/2 tsp. chili powder

1 tsp. smoked paprika

1/4 tsp. ground cumin

1/4 tsp. garlic powder

Pinch of salt

1 Tbsp. olive oil

Corn tortillas

Coleslaw

2 Tbsp. lime juice

2 Tbsp. seasoned rice vinegar

1 tsp. olive oil

1/8 tsp. salt

1/2 head green cabbage, thinly sliced

1 small carrot, cut into matchsticks

1/3 cup chopped cilantro

How To:

Preheat the oven to 400. In a medium saucepan, combine the beer, vegetable broth, lime juice, soy sauce or tamari, hot sauce, and garlic. Bring this to a light simmer and toss in the cauliflower. Mix this around, and let it soak up the flavors for about 5 minutes. Dump this mixture in a collander, and transfer the cauliflower to a greased baking sheet. In a large bowl, combine the seasonings, olive oil, and cauliflower, making sure to coat the cauliflower well. Pop the cauliflower in the oven for 25-30 minutes.

While that's going, make the coleslaw. I made mine in the same large bowl that I coated the cauliflower in for flavor cohesion. Yeah, real fancy. To do this, just combine all the ingredients listed under coleslaw, mixing well to coat everything! I tossed my corn tortilla shells in the oven for a bit to get a little cripiness. Once everything is done, toss some coleslaw in a shell with some cauliflower. Top with avocado, salsa, or whatever your favorite toppings are!

 

 

Who else has a magazine subscription with recipes!? What's your favorite you've tried?