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Caitlin Melvin | Caitlinalisonmelvin@gmail.com | Toronto, Ontario

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CAULIFLOWER TACOS | vegetarian cooking

February 13, 2017

 

I'll admit that Bryon and I have been slacking with the cooking. Lately we've had a lot going on, which has sort of put a damper on healthy eating. Mostly Bryon's schedule - he's been working a lot of overnights and evenings. We also had two reservations for Winterlicious (in a row!) and that really knocked us off the healthy wagon last week. But during a long drive to and from Ottawa (post coming soon) we discussed that it was time to get serious about eating well again. 

 

So, to kick things off, I'm sharing this AWESOME SAUCE cauliflower tacos recipe from my favourite, Thug Kitchen. These have a little kick to them, and you can use cheese if you want, but I thought they were super tasty. The coleslaw itself was perfect, although Bryon went a tad overboard on the vinegar (we used apple cider vinegar, by the way). That aside, it made great leftovers, and we were pleasantly satisfied after eating them for dinner.

 

The recipe follows after the photos :)

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Beer and Lime Cauliflower Tacos With Cilantro Coleslaw


(Makes about six servings)

 

Ingredients
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons soy sauce or tamari
1 1/2 tablespoons of your go-to chipotle hot sauce
1 to 2 cloves garlic, sliced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1⁄4 teaspoon ground cumin
1⁄4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1⁄2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced

Quick Lime and Cilantro Slaw 
1⁄2 head of green cabbage
(about 1⁄2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1⁄8 teaspoon salt
1⁄3 cup chopped cilantro

Fire-Roasted Salsa
1 can (14.5 ounces) fire-roasted diced tomatoes
1⁄2 white onion, chopped (about 1 cup)
1⁄3 cup chopped green onions
1⁄2 cup chopped cilantro
3 serrano peppers, chopped
8 cloves roasted garlic
1⁄4 teaspoon ground cumin
Juice of 1⁄2 lime
Salt to taste

 

Directions
1. First, make the lime and cilantro 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 fucking lining in all that chopping. Chop the carrot into thin matchsticks of the same length. In a small glass, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that shit well. Add the cilantro and serve.

 

2. Next, the fire-roasted salsa. It's all pretty simple, really. Throw all that in a food processor or blender and blend it until it’s how you like it. Chunky, smooth ... your salsa = your rules.

 

3. Crank your oven to 400°F. Grab a rimmed baking sheet. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan, warm the beer, broth, lime juice, tamari, hot sauce, and garlic over medium heat. Add the cauliflower and simmer for about
1 1/2 minutes. Drain.

 

4. Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion and stir ’til those fuckers are coated. Dump it on the baking sheet and bake until browned, stirring halfway, about 20 minutes.

 

5. To make 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.

 

 

♥  CAITLIN

 

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Caitlin Melvin lives in Toronto with her boyfriend Bryon and two cats Finnigan and Lucca. A marketing manager by day, blogger on the side, freelance social media specialist and a lover of travel and new experiences