Thug Kitchen’s Vegan Cauliflower Tacos Recipe

Matt Holloway and Michelle Davis are the duo behind the vegan blog Thug Kitchen. With the slogan “Eat as you give af * ck” they won’t ask you nicely to eat your vegetables. Instead, they use an absolutely hilarious profanity to get their point across. You come to us to make “Corn-ve-Lopes”: a corn tortilla that is folded up to deliver delicious taco mail straight to your taste buds. These roasted cauliflower tacos are a special delivery. So open the beer and get to work making delicious vegan tacos.


  1. For the coleslaw:
    1/2 head of kale (about 1/2 pound)
    1 small carrot
    2 tablespoons of lime juice
    2 tablespoons rice vinegar
    1 teaspoon of olive oil
    1/8 teaspoon salt
    1/3 cup coriander, chopped
  1. For the tacos:
    1 head of cauliflower (about 1 pound)
    3/4 cup of beer
    1/4 cup vegetable broth
    1 tablespoon of lime juice
    1 1/2 teaspoons of tamari or soy sauce
    1 1/2 tablespoons of chipotle hot sauce
    1 to 2 cloves of garlic, sliced
    1 1/2 teaspoons of chili powder
    1 teaspoon of smoked paprika
    1/4 teaspoon ground cumin
    1/4 teaspoon garlic powder
    pinch of salt
    1 tablespoon of olive oil
    1/2 yellow onion, chopped
    6 corn tortillas
    1 avocado, sliced
    Salsa for serving


  1. How to Make the Coleslaw: Cut the cabbage into the thinnest strips you can, making sure those pieces are no longer than 2 inches. This is a great time to get along with your knife when looking for a silver lining in all that chopping. Cut the carrot into thin matches of equal length. Don’t you understand now, do you? Mix the lime juice, vinegar, oil and salt in a small bowl. Add the dressing just before you eat and toss well. Fold in the coriander just before serving.
    1. How to make the tacos: Turn your oven over to 400 ° F. Take a rimmed baking sheet. Cut the cauliflower into small florets no larger than a quarter. Heat the beer, broth, lime juice, tamari, hot sauce and garlic in a saucepan over medium heat. Add the cauliflower and simmer for about 1 1/2 minutes. Drain.
    2. Throw the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion and stir until these ficks are covered. Place it on a baking sheet and bake, stirring halfway, for about 20 minutes until browned.
    3. To make the tacos, heat the tortillas in the oven or microwave for a hot minute, then pile them high with the cauliflower filling, avocado slices, some coleslaw, and plenty of salsa.


Mains Category Cuisine North American Yield Approximately 6 tacos

Image source: POPSUGAR Studios

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