From Thug Kitchen. I usually double this recipe for 3-4 hungry people.

For the slaw: 1/2 head of green cabbage (about 1/2 pound) 1 small carrot OR I just buy the cabbage and carrot slaw from Trader Joes then add the liquid and salt 2 tablespoons lime juice 2 tablespoons rice vinegar or apple cider vinegar 1/8 teaspoon salt 1/3 cup cilantro, chopped (optional) For the tacos: 1 head cauliflower (about 1 pound) 3/4 cup beer 1/4 cup vegetable broth 1 tablespoon lime juice 1 1/2 teaspoons tamari or soy sauce 1 1/2 tablespoons chipotle hot sauce 1 to 2 garlic cloves, sliced 1 1/2 teaspoons chili powder 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder Pinch of salt 1/2 yellow onion, chopped 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. 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 and toss well. Fold in the cilantro just before serving. To make the tacos: Crank your oven to 400°F. 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 & salt together in a large bowl. Add the cauliflower and onion, and stir till 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 plenty of salsa.