Recipe: Roasted Beer and Lime Cauliflower Tacos With Cilantro Coleslaw

Grab a beer and get to work. Just don't get sloppy 'til you're done cooking.

September 29, 2014
Thug Kitchen Tacos
Thug Kitchen, LLC

Editor's note: The below post is adapted (and totally uncensored) from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck.

OK OK, before we get into the cooking stuff, we have to address something MAJOR. You know how we told you all about Thug Kitchen? And how we're really, really excited for their new cookbook, Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck? Well, The Thugs, who typically keep the whole identity thing under wraps, are finally revealing who they are. Yeah, we haven't been amped up like this since we found out the truth about Oz. To learn more about the effin' masterminds behind Thug Kitchen, click on over to Epicurious' profile on the authors

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In honor of the big reveal, a recipe from their cookbook, shall we? Today's eats: Roasted Beer and Lime Cauliflower Tacos With Cilantro Coleslaw.

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.

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