Cauliflower Tacos

This is a throwback, and is worth every second of your energy.

Inspired by the recipe in Thug Kitchen, by Matt Holloway and Michelle Davis. If you haven't checked this book out yet, I suggest you quickly get yourself to your local bookstore. It is important to note that a good sense of humor, as well as the ability to not be offended by f-bombs is required.

1 beer
1.5 tsp tamari or soy sauce
1.5 tsp hot sauce
1 head cauliflower
1.2 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1 tbsp. olive oil
1/2 minced onion
Corn tortillas
basic slaw (use shredded cabbage, carrot or radish. Mix with a splash apple cider vinegar, a little bit of half and half or milk, tbsp. honey, salt and pepper) --this is optional but totally worth the effort.

Preheat oven to 375*

Combine the ingredients from section one in a large pot. Bring to boil. Simmer 10 minutes. Drain.

Meanwhile, combine all ingredients from section two into a large mixing bowl.

Combine drained cauliflower with spice rub, toss to mix. 

Spread onto a roasting pan. Pop into the oven for 15-20 minutes, stirring once.

Prepare tortillas with everything listed in section three while the flavors in the oven marry. Dish out roasted cauliflower onto tacos.

*Tip: if you have a gas range, pop your corn tortillas directly on high flame for a few seconds on each side. It will create a crunchy and chewy combination that is heavenly. 

Makes about 6 of the most amazing tacos you will ever eat. Now, go buy that cookbook.