Cauliflower and Red Onion Tacos

By Martha Rose Shulman

Published December 19, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 45 minutes
Rating
4(176)
Comments
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Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.

Featured in: Tacos for the Holidays

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Ingredients

Yield:6 servings

  • 1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

  • 1 red onion, cut in half lengthwise, then sliced crosswise across the grain

  • 1 to 2 garlic cloves (to taste), minced

  • ¼ cup chopped cilantro

  • 2 tablespoons capers, drained and rinsed

  • ¼ cup white wine vinegar or Champagne vinegar (to taste)

  • 3 tablespoons extra virgin olive oil

  • Salt and freshly ground pepper

  • 1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

  • 12 corn tortillas

  • 1 romaine heart, cut crosswise in thin strips (chiffonade)

  • 3 ounces cotija or ranchero cheese

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

32 grams carbs; 14 milligrams cholesterol; 265 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 7 grams fiber; 617 milligrams sodium; 9 grams protein; 4 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

  • 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.

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Ratings

4 out of 5
176 user ratings
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Comments

Zoe

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.

mudyboots

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.

Bitwell

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.

Eileen

Roast cauliflower and red onion slices. Add diced garlic, rinsed black beans and capers after 15 minutes.

Maya H.

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.

DianeMN

@Maya H. Me too! I’d love to know the reason for those very specific steaming instructions. This recipe was posted 3 years ago, but maybe someone has the answer…

Kathy

It needed much more in flavors, next time I will adjust.

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