Best Vegan Chipotle Cauliflour Tacos

Ingredients

• 1 head Cauliflower (cut into bite‑size florets)
• 1 medium Onion (diced)
• 2 tablespoon Taco Seasoning (any store‑bought blend)
• 1 tablespoon Chipotle in Adobo (minced)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Grapeseed Oil (for sautéing)
• 0.5 cup Water (for sauce consistency)
• to taste Salt
• 0.25 cup Fresh Cilantro (chopped)
• 1 whole Avocado (sliced for garnish)

Instructions

1. Steam the Cauliflower

   Place cauliflower florets in a steamer basket over a pot of barely simmering water, cover, and steam until just tender, about 5 minutes.

   Time: PT5M

2. Sauté Aromatics

   Heat 1 tbsp grapeseed oil in a small saucepan over medium heat. Add the diced onion and sauté until softened and lightly golden, about 4 minutes.

   Time: PT4M

3. Build the Taco Sauce

   To the softened onion add 2 tbsp taco seasoning, 1 tbsp minced chipotle, 1 tsp garlic powder, 1 tsp onion powder, and ½ cup water. Stir and let simmer for 3 minutes until flavors meld.

   Time: PT3M

4. Blend the Sauce

   Transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Let the sauce cool slightly before tossing with cauliflower.

   Time: PT3M

5. Coat the Cauliflower

   Place the steamed cauliflower back into the pot or a large bowl, pour the blended sauce over, and toss until every piece is evenly coated.

   Time: PT2M

6. Air Fry

   Preheat the air fryer to 400°F. Arrange the coated cauliflower in a single layer and air fry for 5 minutes, shaking the basket halfway through.

   Time: PT5M

   Temperature: 400°F

7. Prepare Garnish

   While the cauliflower cooks, finely chop cilantro and slice the avocado.

   Time: PT3M

8. Plate and Serve

   Transfer the crispy cauliflower bites to a serving platter, sprinkle with chopped cilantro, and arrange avocado slices on top. Serve immediately, optionally with lime wedges.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

12g

Fat

9g

Fiber

5g