Cauliflower And Red Onion Tacos Food
CAULIFLOWER AND RED ONION TACOS
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.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 589 milligrams, Sugar 3 grams
CAULIFLOWER WITH CARAMELIZED RED ONIONS
Make and share this Cauliflower With Caramelized Red Onions recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put butter in a heavy bottomed skillet over medium heat.
- Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes (The longer the onion cooks the more frequently it needs to be stirred).
- Add balsamic vinegar, salt and pepper.
- Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes.
- Meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) the cauliflower until tender but still firm.
- Put cauliflower on a platter and top with caramelized onions.
- Sprinkle with pine nuts.
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- PREPARE THE QUICK PICKLED ONIONS: Place the onions, lime juice, and salt in a small bowl. Let them sit for 15-20 minutes, tossing every 5 minutes or so.
- COOK THE CAULIFLOWER: Add the cauliflower into a skillet with the beer, cumin, dried oregano, salt, cayenne, and garlic. Bring to a rapid simmer. Simmer, stirring frequently, until all the liquid has evaporated. Once the liquid has evaporated, add the olive oil and pan fry until the cauliflower is tender and beginning brown in places.
- WARM THE TORTILLAS: While the cauliflower is cooking, warm the tortillas. We do this on our stove burner one tortilla at a time, flipping after 15 or 20 seconds so both sides get toasty. This could also be done over a campfire, or if you’re at home, in an oven or microwave.
- ASSEMBLE THE TACOS: Fill each tortilla with a scoop of cauliflower, pickled red onions, and any additional toppings (avocado, cilantro, hot sauce if you like things spicy!).
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