Even 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!
BEER ROASTED CAULIFLOWER TACOS:
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.)
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!
While not actually "barbecued" chicken, this recipe couldn't be simpler and will help satisfy your craving during these winter months when you may not be able to break out the grill.
OVEN ROASTED BBQ CHICKEN:
One 3-4lb. roaster chicken
4 TBSP. butter, softened
6 TBSP. Gusto's GEORGIA rub
1 cup chicken broth
Roasting pan fitted with a rack
Your favorite BBQ sauce
Preheat oven to 350°F. Rinse and pat chicken dry with paper towels. Combine 2 TBSP. of Georgia rub with the softened butter. Rub the mixture underneath the skin of the chicken taking care not to break the skin then sprinkle the remaining rub all over the outside of the chicken. Bind the legs of the chicken together with kitchen twine and place on top of the roasting rack. Pour in the chicken broth to the bottom of the pan and cover pan tightly with heavy duty aluminum foil. Roast chicken for 1-1.5hrs. Remove the foil and crank the oven up to 450°F. Baste with bbq sauce every 15 minutes until the internal temperature of thigh pieces (without touching the bone!) are 165°F. Allow chicken to rest outside of the oven uncovered for at least 15 minutes before carving.
Tip to getting a "smoky" taste: Try adding a few drops of hickory liquid smoke to your bbq sauce!
When making a small amount of slaw, sometimes it's just easier to hand shred carrots with a vegetable peeler instead of sticking them into a food processor. However, it's hard to get the entire carrot shredded because there's no way to hold the end of the carrot without also shredding your fingers!
HERE'S A SIMPLE TIP: When you shred the carrot as far as you can, chop off a bit of the large end to form a flat surface and stick a corn cob holder in it to act as a handle. Voila! No waste (and no bandaids needed!)
Gusto Spice is a family- owned BBQ rub business located in Western MA, USA.