Shiner + Spice Cauliflower

Shiner and Spice Cauliflower Recipe Taco Bowl Vegetarian
Summerfield Delight | Spice Roasted Cauliflower

OK, so cauliflower is totally overwhelmingly being overcooked right now in the diet-food-world. You think you have had enough of the simple vegetable, that the smelly odor the raw stuff has has made you a believer that cauliflower is over. NEWSFLASH! This cauliflower will convert you!


adapted from Thug Kitchen


  • 1 head cauliflower (about 1 pound)
  • 3/4 cup Shiner Beer
  • 1/4 cup vegetable broth
  • 1 tbs lime juice
  • 1/2 tsp tamari or soy sauce
  • 1/2 tbs hot sauce
  • 3 garlic cloves, sliced
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • pinch of salt
  • 2 tbsp olive oil
  • 1/2 yellow onion, chopped


This is adapted from the Thug Kitchen, the difference being the spices on the cauliflower. This dish has a quick marinade/blanch for the cauliflower before going in the oven, which really makes all the difference. Usually you will find a quick boiling water blanch, so this lends to a much more flavorful final product.

To begin create small florets from the cauliflower, they will shrink in the oven, but try to keep them bite size, for easy taco eating. In a medium pan add the tamari, beer, vegetable broth, lime juice, and hot and bring to a boil. Once boiling add the cauliflower and blanch for 1-2 minutes. Drain the cauliflower (really well) and toss with spices and olive oil. Note: if you don't have all these spices, use some taco spices or other spices you might use on a bbq. Place in the oven and bake at 400 degrees F for 40 minutes or until starting to get golden brown. Toss along the way to create an even golden crisp.

These cauliflower go really nicely with a bright and acidic side. Sometimes I add them on a nice bright lime slaw with feta cheese or a romaine salad with mango salsa.