Cauliflower and Red Onion Tacos

• 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.

cauliflowers, red onion, garlic, cilantro, capers, white wine vinegar, extra virgin olive oil, salt, chilies, corn tortillas, heart, ranchero cheese

Taken from cooking.nytimes.com/recipes/12186 (may not work)