Cauliflower and Red Onion Tacos
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
- 1red onion, cut in half lengthwise, then sliced crosswise across the grain
- 1 to 2garlic cloves (to taste), minced
- ¼cup chopped cilantro
- 2tablespoons capers, drained and rinsed
- ¼cup white wine vinegar or Champagne vinegar (to taste)
- 3tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 1 or 2chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
- 12corn tortillas
- 1romaine heart, cut crosswise in thin strips (chiffonade)
- 3ounces cotija or ranchero cheese
Nutritional analysis per serving (6 servings)
249 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 7 grams protein; 597 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.
- Step 2
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.
- Step 3
Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.
- Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.
Private Notes
Comments
Very good. In order to get more flavor I roasted the cauliflower and onion until browned. I added lime marinated chicken and avocado slices on the side for those who wanted them, which were nice but not critical.
I live overseas and since I didn't have cotija, used a salty crumbly sheep's milk cheese (brebis) from France, and lime juice in place of vinegar. I also used gem lettuce leaves in place of tortillas. A big hit with my guests, and I'll definitely make it again.
I make this mixture at least every other week but instead of using it for tacos I use it as a side. Love the flavors . When I am mixing it up my whole kitchen has a delicious smell as I usually sit on the counter to marinate and cool.
I added some cumin and more garlic to this recipe, but instead of steaming I rubbed the marinade into the cauliflower and then roasted it - allowed the flavours to come together and it was great.
Roast cauliflower and red onion slices. Add diced garlic, rinsed black beans and capers after 15 minutes.
I’d love to know what the purpose is of steaming for 1 minute, then lifting the lid for 15 seconds before finishing the steaming.
It needed much more in flavors, next time I will adjust.
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