Best Beer Can Cauliflower Recipes

BEER-BATTERED FRIED CAULIFLOWER

Beer-Battered Fried Cauliflower image

This is a great and easy recipe for fried cauliflower. I recommend only using self-rising flour because it helps it get more crispy and the right texture. You can serve this with ranch, blue cheese dressing, or marinara sauce.

Provided by Jamie Payne

Categories Side Dish Vegetables Cauliflower

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup self-rising flour
1 cup beer
1 tablespoon ground black pepper
1 teaspoon salt
2 cups sliced cauliflower
4 cups vegetable oil

Steps:

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Preheat the oven to 200 degrees F (95 degrees C).
Whisk flour, beer, black pepper, and salt together in a bowl to make batter. Submerge cauliflower pieces in batter to coat. Working in batches of 10, drag 1 piece at a time gently against the rim of the bowl to remove excess batter and transfer to the hot oil. Fry cauliflower, stirring gently to keep pieces separate, until golden, 2 to 4 minutes.
Use a slotted spoon to transfer fried cauliflower to a baking sheet lined with paper towels. Keep warm in the oven.
Return oil to 375 degrees F (190 degrees C) between batches and continue frying cauliflower.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 29.1 g, Fat 22.4 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 996.5 mg, Sugar 1.3 g

ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw image

Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Provided by by Michelle Davis

Categories Beer Vegetarian Cauliflower Vegan Cabbage Cilantro Tortillas

Yield Makes 6 tacos

Number Of Ingredients 26

Ingredients

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro
For the tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
11/2 teaspoons tamari or soy sauce
11/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
11/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Tomato salsa, for serving

Steps:

Make the slaw:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
Make the tacos:
Crank your oven to 400°F. 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 90 seconds. Drain.
In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are 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 top with plenty of salsa.