Taco Tuesday #7 - Roasted Cauliflower Tacos

Are you guys ready for a freakin' fiesta?  It's time for TACOS!  Straight up, I stole like 90% of this recipe from the Thug Kitchen cookbook.  What can I say?  It is a great recipe that is worth sharing. If you don't own this book yet you should probably ask Santa for it.

I am pretty excited about this recipe. My "taste tester" says, "These are restaurant quality."

OK, let's get right to it.  Here is what we are making:

There are 3 components to this dish that we need to whip up: the cauliflower, the slaw, and the salsa.

Cauliflower Filling

Get the cauliflower started first since it takes the longest to cook.  Go ahead and preheat your oven to 400 degrees F.

You will need:

1 head of cauliflower cut into small florets
3/4 cup beer (pretty much any beer will work...maybe not a chocolate stout)
1/4 cup vegetable broth
1 tablespoon lime juice
1.5 teaspoons soy sauce
2 tablespoons chipotle hot sauce
2 cloves garlic, minced
1/2 onion, chopped
1.5 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
2 teaspoons olive oil
pinch of salt







In a saute pan heat up the beer, vegetable broth, lime juice, soy sauce, hot sauce, and garlic.















Toss in the cauliflower and simmer for a minute or two.  Then drain off the liquid.















Put the drained cauliflower into a bowl, add the dry spices, onion, and olive oil.  Toss well so that everything is coated.

Spread the cauliflower on to a baking sheet in a single layer and pop it in the oven for 40 minutes.

While the cauliflower is getting nice and toasty, we should probably throw together the slaw and salsa.  

Lime and Cilantro Slaw

You will need:                               
1/2 head green cabbage, shredded     
1/2 head purple cabbage, shredded 
(yes you can use the bagged pre-shredded stuff if you really want) 
1/3 cup chopped cilantro    
1/8 teaspoon of salt                   
2 tablespoons lime juice                
2 tablespoons rice vinegar
1 teaspoon olive oil









Mix all ingredients together, toss well, and tuck the slaw away in the fridge while the cauliflower roasts.

Mango and Tomato Salsa

You will need:

1 15oz can of fire roasted tomatoes 
1/4 onion, chopped
1 clove of garlic, minced
2 Serrano chilies (or a jalapeno)
1/2 cup cilantro
1 mango, chopped
juice of 1 lime 
pinch of salt to taste

Again, just mix all the ingredients together in a bowl and then let those favors get to know each other for a bit.

When the cauliflower is done, grab some corn or flour tortillas and make some tacos! I piled these high with the cauliflower filling, the slaw, the mango salsa, and a few avocado slices. 

Happy taco Tuesday!  Thank you for reading and for eating more plants :)

Happy eating and best health,

Dr. G