Cauliflower And Red Onion Tacos With Cotija Cheese Recipes

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.

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower with olive oil, both chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet.
• Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
• Meanwhile, combine tomatoes, onion, capers, cilantro, lime juice, salt, and pepper for pico in one bowl. Combine mayonnaise, garlic, lemon juice, and pepper for aioli in another bowl. Place both bowls in the fridge to let flavors blend until everything else is ready.
• Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into the oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Remove oil from the pan and wipe dry. Toast tortillas if desired by heating in the pan over medium heat for 30 seconds per side.
• Spoon aioli onto tortillas. Add cauliflower, pico, and shallots. Top with Parmesan cheese.

CAULIFLOWER GRATIN WITH QUESO COTIJA

Steps:

• In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
• In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
• Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

CAULIFLOWER WITH CARAMELIZED RED ONIONS

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.

CAULIFLOWER WITH COTIJA CHEESE

Steps:

• Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes. Drain and return to the pan while hot. Add the butter, olive oil, and salt. Stir very gently to melt the butter and coat the cauliflower. Transfer to a shallow serving bowl or platter. Sprinkle with the cheese and parsley. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAULIFLOWER WITH COTIJA CHEESE

Steps:

• Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes. Drain and return to the pan while hot. Add the butter, olive oil, and salt. Stir very gently to melt the butter and coat the cauliflower. Transfer to a shallow serving bowl or platter. Sprinkle with the cheese and parsley. Serve hot.

CAULIFLOWER AND RED ONION TACOS WITH COTIJA CHEESE

Steps:

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