Day 4 is here, and I am so excited for this recipe: The Thug Kitchen Party Grub’ Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw. I was excited to try this recipe for several reasons. Firstly, I inherited a big batch of organic island grown Cauliflower. Secondly, I love beer. Thirdly I love tacos. Fourthly, I love eating haha.
So this one had some interesting ingredients in it and were fairly easy to find, however having ¾ cup of beer around is slightly challenging, and I found you didn’t keep the broth around for very long (perhaps save it for something else afterwards?). There were lots of ingredients in this recipe, especially if you make the slaw and the salsa as well. It is worth it to make it, but also takes that much extra time.
I really liked how quick it was to get this meal cooked and on the table. As you are baking the cauliflower, you can do the other steps (ie. make the salsa and coleslaw) or if you are on it – you have already prepped the coleslaw as directed in my prep day post. I would say it takes around 30 minutes to have everything on the table ready to go.
The taste of these tacos is UNREAL. I really am not saying that lightly, they are flavourful, dense, full of texture and pair very well with the crunchy coleslaw and other toppings. We made guacamole instead of using avocado, because why not! It really was a fantastic recipe.
I was also shocked by how filling they were. I had four and wanted to roll on the floor in a food coma. I would suggest 2 or 3 at max…unless you are training for the army or something (haha).
The toppings lasted a few days in the fridge, and I made a taco salad for lunch the next day with the leftovers, it worked really well!
The final review
I would definitely make this again, as you can tell by my wonderful review, I scored this recipe 89%
What did you think of this recipe? It seems like a very popular one on Instagram, thanks to all of you who inspired me to make it!
Until tomorrow…
