At Twist we believe that the only thing better than having a beer after a long day is having a beer with delicious food. And this doesn’t just mean having a cold one with last night’s leftovers. We’re talkin’ adding beer TO your food a.k.a beer braising.
We like to think we’re not alone in saying we enjoy beer-braised ANYTHING. Any meal you are creating can be made infinitely better by incorporating your favorite brew (craft or domestic, we won’t judge!).
And contrary to popular belief, meat is not the only thing that can be braised in our favorite libation. If, like us, you long for meals that are both delicious AND healthy – Look no further than these amazing beer and lime braised cauliflower tacos! Finally, the best of both worlds!
ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW
- For the 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
- For the tacos:
- 1 head cauliflower (about 1 pound)
- 3/4 cup beer
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 11/2 teaspoons tamari or soy sauce
- 11/2 tablespoons chipotle hot sauce
- 1 to 2 garlic cloves, sliced
- 11/2 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
- Tomato salsa, for serving
- Make the slaw:
- Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. Chop the carrot into thin matchsticks of the same length. 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 well. Fold in the cilantro just before serving.
- Make the tacos:
- 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.
- In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir ’til fully coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
- 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.