cauliflower tacos.

Cauliflowertacos.jpg

I recently went to Los Angeles and I saw a trend everywhere I went to eat: cauliflower on the menu in some capacity. We love it in our house, especially roasted, so I’ve been meaning to turn some into taco form. After scouring the internet for ways to do it – this is what I came up with. It didnt dissapoint and I will for sure be adding these to the rotation!

Slaw:
1/4 bag of coleslaw mix
Juice from half a lime
1 tablespoon rice vinegar
1/8 teaspoon salt
1/3 cup chopped cilantro (optional)

Tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
4-6 garlic cloves, sliced
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1 small yellow onion, chopped

Avocado crema:
1 avocado
1/2 lime, juiced
salt and pepper

  1. Combine all ingredients to make the slaw.
  2. Preheat oven to 400 degrees. Chop the cauliflower into small florets. In a saucepan over medium heat, add the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and toss around for about 2 minutes. Drain the liquid.
  3. In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and coat well. Put on baking sheet and bake for 20 minutes. Flip, then bake for about 10 min more.
  4. Make the crema while the cauliflower is roasting. Add ingredients to vitamix and puree until smooth.
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