Best Cauliflower And Red Onion Tacos With Cotija Cheese Recipes

CAULIFLOWER AND RED ONION TACOS

Cauliflower and Red Onion Tacos image

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

Ingredients

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
1/4 cup chopped cilantro
2 tablespoons capers, drained and rinsed
1/4 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

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

BARBACOA CAULIFLOWER TACOS

Barbacoa Cauliflower Tacos image

Provided by Guy Fieri

Categories main-dish

Time 1h

Yield 8 tacos

Number Of Ingredients 26

Ingredients

2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons smoked paprika (regular paprika is fine, too)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 to 6 spins of freshly cracked black pepper
3 cups halved cauliflower florets
4 green tomatillos, fresh with husk removed (canned is okay but not preferred)
1 tablespoon finely chopped jalapeno, seeds removed
2 tablespoons chopped cilantro
1 avocado, scooped and pit removed
1 clove garlic
Kosher salt
1 to 3 spins of freshly cracked black pepper
3 tablespoons apple cider vinegar
1 teaspoon honey
1 lime, juiced
1/2 teaspoon kosher salt
4 to 6 spins of freshly cracked black pepper
Splash of olive oil
1/2 head green cabbage
1/2 head red cabbage
Eight 4-inch corn tortillas (locally made preferred)
3 cups of your favorite red enchilada sauce
Vegetable oil, for frying
8 teaspoons crumbled Cotija cheese, for serving

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.