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Cauliflower Tacos With Quick Pickled Red Onions

If you're a fan of Mexican food but want something a little lighter for lunch then this recipe is perfect for you. The tender cauliflower is set off wonderfully by the crunchy pickled red onions. Top with hot sauce and you're left with mouth-watering goodness with every bite.


  • 1 head cauliflower, chopped into small bite sized florets
  • 1/2 cup light lager (or use broth to make these gluten free)
  • 2 tbsp cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/8 tsp cayenne
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 6-8 corn tortillas
  • 1 small red onion, sliced into 1/4 inch thick half-moons
  • 2 or 3 limes, juiced
  • 1/4 tsp sea salt
  • Avocado
  • Cilantro
  • Hot sauce

What you'll need

  • Small bowl
  • Skillet
  • Stove burner / campfire


Let the lime juice, onions and salt sit in a small bowl for up to 20 minutes. Toss the mixture every five minutes to ensure the onions are evenly coated.

Cook the cauliflower on the skillet alongside cumin, beer, dried oregano, cayenne, salt and garlic until the liquid has evaporated. Then add in the olive oil and fry the cauliflower until it starts to brown.

Meanwhile, warm the tortillas for 20 seconds on each side on the stove burner or your campfire.

Make your tacos by filling each tortilla with the cauliflower and pickled onions, as well as the additional toppings of your choice. Cilantro and hot sauce are great additions if you like spicy food!

Recipe by Fresh off the Grid