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Cauliflower and Red Onion Tacos

www.nytimes.com
  • 45 minutes
  • Serves 6

INGREDIENTS

1

onion

1

to 2 garlic cloves

1/4 cup

cilantro

2 tbsp

capers

1/4 cup

champagne vinegar

3 tbsp

extra virgin olive oil

1 serving

salt and pepper

1

pickled jalapeños

12

corn tortillas

1

romaine heart

3 oz

ranchero cheese

6 cups

cauliflowers