1smallred onionsliced into ¼ inch thick half moons
2 or 3limesjuiced (to yield about ¼ juice)
PREPARE THE QUICK PICKLED ONIONS: Place the onions, lime juice, and salt in a small bowl. Let them sit for 15-20 minutes, tossing every 5 minutes or so.
COOK THE CAULIFLOWER: Add the cauliflower into a skillet with the beer, cumin, dried oregano, salt, cayenne, and garlic. Bring to a rapid simmer. Simmer, stirring frequently, until all the liquid has evaporated. Once the liquid has evaporated, add the olive oil and pan fry until the cauliflower is tender and beginning brown in places.
WARM THE TORTILLAS: While the cauliflower is cooking, warm the tortillas. We do this on our stove burner one tortilla at a time, flipping after 15 or 20 seconds so both sides get toasty. This could also be done over a campfire, or if you’re at home, in an oven or microwave.
ASSEMBLE THE TACOS: Fill each tortilla with a scoop of cauliflower, pickled red onions, and any additional toppings (avocado, cilantro, hot sauce if you like things spicy!).
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/drunken-cauliflower-tacos-with-quick-pickled-red-onions/