BEER ROASTED CAULIFLOWER TACOSEven though cauliflower is its very best in late Fall, it can be found at a reasonable price through Spring. Now, before you go thumbing your nose at meatless tacos, give this a try - even if cauliflower isn't normally your thing! The quick beer soak and the spiced oven roast takes out the earthy taste of the cauliflower and makes for one fresh, tasty taco!
INGREDIENTS: 1 head fresh cauliflower, chopped into nickel or quarter-sized pieces 1 cup of beer (we've found that cheapy PBR is perfect for this recipe!) 1/4 cup chicken or vegetable broth 1/2 lime, juiced 1.5 tsp. soy sauce 1 tsp. chipotle adobo sauce 2 garlic cloves, thinly sliced 1 small onion, diced 1 TBSP. Gusto's Chili mix 1 TBSP. olive oil Tacos shells (soft or hard) Preferred fillings (ex: vinegar-based slaw, tomatoes, pico, salsa, cheese, minced jalapeño, hot sauce, corn salsa, sour cream, etc.) |
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DIRECTIONS:
Heat oven to 425°F
1. In a sauce pan, warm beer, broth, lime, soy sauce, chipotle adobo sauce and garlic slices over medium-high heat. Add cauliflower pieces and simmer for 2 minutes. Drain well.
2. In a large bowl, toss together cauliflower, onion, chili mix and olive oil until well coated. Spread mixture evenly on a rimmed baking sheet and bake for 10 minutes. Stir mixture and bake for an additional 10 minutes or until cauliflower is browned to your liking.
Now, warm your taco shells and load up with your favorite fillings!
Heat oven to 425°F
1. In a sauce pan, warm beer, broth, lime, soy sauce, chipotle adobo sauce and garlic slices over medium-high heat. Add cauliflower pieces and simmer for 2 minutes. Drain well.
2. In a large bowl, toss together cauliflower, onion, chili mix and olive oil until well coated. Spread mixture evenly on a rimmed baking sheet and bake for 10 minutes. Stir mixture and bake for an additional 10 minutes or until cauliflower is browned to your liking.
Now, warm your taco shells and load up with your favorite fillings!
