From Thug Kitchen

For the slaw: 1/2 head of green cabbage (about 1/2 pound) 1 small carrot 2 TBL lime juice 2 TBL rice vinegar 1/8 tsp salt 1/3 cup cilantro, chopped For the tacos: 1 head cauliflower (about 1 pound) 3/4 cup beer or vegetable broth 1/4 cup vegetable broth 1 TBL lime juice 1 1/2 tsp tamari or soy sauce 1 1/2 TBL chipotle hot sauce 1 to 2 garlic cloves, sliced 1 1/2 tsp chili powder 1 tsp smoked paprika 1/4 tsp ground cumin 1/4 tsp garlic powder Pinch of salt 1/2 yellow onion, chopped 6 corn tortillas 1 avocado, sliced Salsa, for serving

To make the slaw: 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 you knife if you are looking for a silver lining in all that chopping. Chop the carrot into thin matchsticks of the same length. In a small bowl, mix together the lime juice, vinegar and salt. Add the dressing right before you are going to eat and toss that well. Fold in the cilantro just before serving. To make the tacos: Set your oven to 400 degrees Fahrenheit. Grab a rimmed baking sheet. 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 1 1/2 minutes. Drain. Toss the spices and salt together in a large bowl. Add the cauliflower and onion, and stir till those are coated. Dump it on a rimmed baking sheet, and bake until browned, stirring halfway, about 20 minutes. To assemble the tacos, war 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 plenty of salsa.