Spicy Cauliflower Tacos


  • 1/2 head of green cabbage (about 1/2 pound)
  • 1 small carrot
  • 3 TBSP lime juice
  • 2 TBSP rice vinegar
  • 1 tsp + 1 TBSP olive oil, divided
  • 1/8 tsp salt
  • 1/3 cup chopped cilantro
  • 1 head cauliflower (about 1 pound)
  • 3/4 cup beer
  • 1/4 cup chicken or vegetable stock
  • 1-1/2 tsp soy sauce
  • 1-1/2 TBSP hot sauce
  • 2 garlic cloves, peeled and sliced
  • 1-1/2 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/2 onion, chopped
  • 6 corn tortillas
  • tomato salsa


  1. Cut the cabbage into thin strips and no longer than 2 inches. Chop the carrot into thin match sticks of the same length.
  2. In a small bowl, mix together the lime juice, vinegar, one teaspoon olive oil and salt. Add the dressing and toss well. Fold in the cilantro.
  3. Preheat the oven to 400 degrees F. Chop the cauliflower in florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, stock, lime juice, soy sauce, hot sauce and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
  4. In a large bowl, toss the spices, a pinch of salt, and 1 tablespoon of olive oil together. Add the cauliflower and onion and stir to coat. Place on a jelly roll pan in a single layer and bake until browned, stirring halfway, about 20 minutes.
  5. Warm the tortillas in the microwave for 1 minute and then add cauliflower filling, slaw, and top with salsa. Serve immediately.

Yield: 2-3 servings