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Roasted beer and lime cauliflower tacos with coriander coleslaw

Roasted beer and lime cauliflower tacos with coriander coleslaw

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 15 Jan 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These roasted beer and lime cauliflower tacos offer a punchy, plant-based twist on a Mexican-inspired favourite. By simmering the cauliflower florets in a savoury beer and tamari broth before roasting, they absorb a deep, malty flavour that pairs perfectly with the smoky chipotle and aromatic spices. This vegan dish is all about the balance of textures, combining tender, charred cauliflower with a crisp, zingy coriander coleslaw that provides a refreshing contrast in every bite.

Perfect for a quick midweek dinner or a relaxed weekend gathering, these tacos are as nutritious as they are satisfying. The addition of fresh avocado and vibrant tomato salsa brings a creamy richness and bright acidity to the plate. Whether you are looking for a healthy homemade alternative to takeaway or simply want to introduce more vegetables into your diet, this recipe is a reliable crowd-pleaser that delivers on both colour and flavour.

## Ingredients for Roasted beer and lime cauliflower tacos with coriander coleslaw

- 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 - 0.125 teaspoons salt - 80ml chopped coriander - 1 head cauliflower (about 1 pound) - 180ml beer - 60ml vegetable broth - 1 tablespoon lime juice - 30ml tamari or soy sauce - 5.5 tablespoons chipotle hot sauce - 1 to 2 garlic cloves, sliced - 5.5 teaspoons chilli powder - 1 teaspoon smoked paprika - 0.25 teaspoons ground cumin - 0.25 teaspoons garlic powder - Pinch of salt - 1 tablespoon olive oil - 1/2 yellow onion, chopped - 6 corn tortillas - 1 avocado, sliced - Tomato salsa, for serving

## How to make Roasted beer and lime cauliflower tacos with coriander coleslaw

1. Preheat the oven to 205°C and prepare a large baking tray. 2. Finely shred the cabbage into thin strips about 5cm long and slice the carrot into matching thin matchsticks. 3. Whisk together the lime juice, rice vinegar, olive oil, and salt in a small bowl to make the dressing, then set aside. 4. Cut the cauliflower into small, bite-sized florets. 5. Combine the beer, vegetable broth, lime juice, tamari, hot sauce, and sliced garlic in a saucepan over a medium heat. 6. Add the cauliflower florets to the pan and simmer for 90 seconds before draining thoroughly. 7. Mix the chilli powder, smoked paprika, cumin, garlic powder, salt, and olive oil in a large bowl to create a spice paste. 8. Add the drained cauliflower and chopped onion to the bowl and toss until every piece is evenly coated. 9. Spread the mixture onto the baking tray and roast for 20 minutes, stirring halfway through, until the cauliflower is browned and tender. 10. Toss the cabbage and carrots with the dressing and coriander just before serving. 11. Warm the corn tortillas briefly, then fill each with the roasted cauliflower, coriander coleslaw, fresh avocado slices, and tomato salsa.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.