Roasted Beer Lime Cauliflower & Turkey Chorizo Tacos

This recipe can be made vegetarian by omitting the chorizo. The cauliflower recipe is based on a recipe from Thug’s Kitchen cookbook.

Cauliflower:

• 3/4 beer (I used a wheat beer)

• 1/4 cup chicken or vegetable broth

• 1 tbsp lime juice

• 1 1/2 tsp soy sauce

• 1 1/2 tbsp hot sauce

• 1 clove garlic, sliced

• 1 1/2 tsp. chili powder

• 1 tsp. smoked paprika

• 1/4 tsp each ground cumin and garlic powder

• pinch of salt

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• 1 lb Turkey Chorizo, halved and sliced

• 2 avocado, peeled and halved

• 1 lime, juiced

• whole wheat flour tortillas

Cauliflower: Heat the oven to 400F. Chop cauliflower into small forest (size of a quarter). In a saucepan war, the broth, beer, lime juice, soy sauce hot sauce and garlic over medium heat. Add the cauliflower and simmer for 5 minutes. Drain. Prepare a baking sheet with either cooking spray or a sheet of parchment paper. Toss spies, salt and olive oil together in a bowl. Add the cauliflower and mix well. Pour the cauliflower onto the backing sheet and bake for 20 minutes, stir once halfway through.

Heat the turkey chorizo in a skillet over medium heat till browned. In a small bowl, add the avocado and mash with a fork. Add salt and lime juice. Assemble the tacos and enjoy! Serves 4