Cauliflower and Red Onion Tacos Recipe

Name: Cauliflower and Red Onion Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapenos, drained and thinly sliced (optional); 12 corn tortillas; 1 romaine heart, cut crosswise in thin strips (chiffonade); 3 ounces cotija or ranchero cheese

Servings: persons

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 jalapenos, drained and thinly sliced (optional)
12 corn tortillas
1 romaine heart, cut crosswise in thin strips (chiffonade)
3 ounces cotija or ranchero cheese

1
Place the cauliflower and onion in a steaming basket over 1 inch of boiling water.
2
Cover and steam 1 minute.
3
Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender.
4
Refresh with cold water and drain on paper towels.
5
In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil.
6
Season with salt and pepper.
7
Add the cauliflower and onion and toss together.
8
Marinate, stirring from time to time, for 30 minutes if possible before serving.
9
For an added kick, stir in the chili or chilies.
10
Transfer the mixture to a skillet and heat through over medium heat.
11
Warm the tortillas.
12
Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cauliflower and Red Onion Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower and Red Onion Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions