Cauliflower And Red Onion Tacos With Cotija Cheese Food

CAULIFLOWER AND RED ONION TACOS

Steps:

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

BARBACOA CAULIFLOWER TACOS

Steps:

• For the filling: Preheat the oven to 350 degrees F.
• In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
• For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
• For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
• For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
• To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.

PICKLED CAULIFLOWER AND RED ONION

Steps:

• Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
• Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.