Fresh Fig Tart
Martha Rose Shulman
632 ratings with an average rating of 4 out of 5 stars
632
2 hours, plus at least 5 hours' chilling
Cauliflower and Red Onion Tacos
- Total Time
- About 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1large or 2 small or medium cauliflowers, broken into florets (about 6 cups)
- 1red onion, cut in half lengthwise, then sliced crosswise across the grain
- 1 to 2garlic cloves (to taste), minced
- ¼cup chopped cilantro
- 2tablespoons capers, drained and rinsed
- ¼cup white wine vinegar or Champagne vinegar (to taste)
- 3tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 1 or 2chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)
- 12corn tortillas
- 1romaine heart, cut crosswise in thin strips (chiffonade)
- 3ounces cotija or ranchero cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
252 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 7 grams protein; 632 milligrams sodium
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.
Powered byPreparation
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Kathy
It needed much more in flavors, next time I will adjust.
mark
Agree with roast and more spice. I marinated the cauliflower mix for a couple hours and then roasted it. Added cumin. Was delicious.
Virgina
Well, I should've read the comments and roasted the cauliflower and onion for better flavor. The people that liked this recipe changed it up a lot. As written it's pretty blah, and not a good filling for tacos. The addition of lime juice and cumin would probably help a lot. Not sure if I'll bother with this again.
jkeva410
Really delicious! Taking a cue from others, I tossed the cauliflower and onions (and a bit of yellow sweet pepper) with cumin and evoo and roasted them at 400 for 20 minutes before tossing with chipotle etc. Couldn’t find cilantro and didn’t miss it. Used feta, a good salty counterpoint.
Scott
This is definitely more of a recipe for a side for tacos or a topping, definitely not the filling. I agree with the other commenters that roasting the cauliflower and onion gives a much better and more savory flavor akin to what goes in a taco.
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.
Bob
I added carrots and roasted (approx 30min at 425 degrees) both the cauliflower and carrots with the red onion. Used white wine vinegar, and crushed the garlic through a garlic press. The raw garlic in the marinade adds a really nice complexity. This was a total hit with everyone who tried it.
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.
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