Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

Ingredients

• ½ head of green cabbage (about ½ pound)
• 1 small carrot
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 teaspoon olive oil
• ⅛ teaspoon salt
• ⅓ cup chopped cilantro
• 1 head cauliflower (about 1 pound)
• ¾ cup beer
• ¼ cup vegetable broth
• 1 tablespoon lime juice
• 1½ teaspoons tamari or soy sauce
• 1½ tablespoons chipotle hot sauce
• 1 to 2 garlic cloves, sliced
• 1½ teaspoons chili powder
• 1 teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Pinch of salt
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 6 corn tortillas
• 1 avocado, sliced
• Tomato salsa, for serving

Steps

1. 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 f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
2. Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
3. In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
4. To assemble 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.