Name: Air Fryer Roasted Cauliflower Tacos recipe
Ingredients: 1 medium head of cauliflower (about 1.5 – 2 lbs / 680-900g), cut into bite-sized florets (about 1-1.5 inches); 2 tablespoons olive oil or avocado oil; Spice Blend: 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ – ½ teaspoon chipotle chili powder (adjust to your spice preference, or use cayenne pepper); ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 8-10 small corn tortillas (ensure certified gluten-free if necessary) or your favorite gluten-free taco shells/alternative wraps; Quick Slaw (Highly Recommended): 2 cups shredded cabbage (green, red, or a mix) or pre-made coleslaw mix; ¼ cup finely chopped cilantro; 2 tablespoons lime juice (freshly squeezed is best); 1 tablespoon olive oil; Pinch of salt; Creamy Element: Sliced or diced avocado; Guacamole; Lime Crema (see simple recipe below) or vegan cashew cream; Cotija cheese, crumbled (optional, for non-vegan); Other Topping Ideas: Pickled red onions; Fresh salsa (pico de gallo, salsa verde); Chopped fresh cilantro; Sliced jalapeños (fresh or pickled); Lime wedges, for serving

Ingredients

Scale

For the Air Fryer Roasted Cauliflower:

- 1 medium head of cauliflower (about 1.5 – 2 lbs / 680-900g), cut into bite-sized florets (about 1–1.5 inches)

- 2 tablespoons olive oil or avocado oil

- Spice Blend:
  - - 1 tablespoon chili powder
  - - 1 teaspoon smoked paprika
  - - 1 teaspoon ground cumin
  - - ½ teaspoon garlic powder
  - - ½ teaspoon onion powder
  - - ¼ – ½ teaspoon chipotle chili powder (adjust to your spice preference, or use cayenne pepper)
  - - ½ teaspoon salt (or to taste)
  - - ¼ teaspoon black pepper

For the Tacos & Toppings (Choose Your Favorites!):

- 8–10 small corn tortillas (ensure certified gluten-free if necessary) or your favorite gluten-free taco shells/alternative wraps

- Quick Slaw (Highly Recommended):
  - - 2 cups shredded cabbage (green, red, or a mix) or pre-made coleslaw mix
  - - ¼ cup finely chopped cilantro
  - - 2 tablespoons lime juice (freshly squeezed is best)
  - - 1 tablespoon olive oil
  - - Pinch of salt

- Creamy Element:
  - - Sliced or diced avocado
  - - Guacamole
  - - Lime Crema (see simple recipe below) or vegan cashew cream
  - - Cotija cheese, crumbled (optional, for non-vegan)

- Other Topping Ideas:
  - - Pickled red onions
  - - Fresh salsa (pico de gallo, salsa verde)
  - - Chopped fresh cilantro
  - - Sliced jalapeños (fresh or pickled)
  - - Lime wedges, for serving

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Instructions

1. Prepare the Cauliflower:
  - - Wash and thoroughly dry the head of cauliflower.
  - - Remove the leaves and core, then cut or break the cauliflower into bite-sized florets (about 1-1.5 inches). Try to keep them fairly uniform.
  - - In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil (or avocado oil) until they are lightly and evenly coated.

1. Season the Cauliflower:
  - - In a small bowl, whisk together all the spice blend ingredients: chili powder, smoked paprika, ground cumin, garlic powder, onion powder, chipotle chili powder, salt, and black pepper.
  - - Sprinkle the spice blend evenly over the oiled cauliflower florets. Toss well until every floret is generously coated with the spices.

1. Preheat Your Air Fryer:
  - - Preheat your air fryer to 400°F (200°C) for about 3-5 minutes. Preheating helps the cauliflower start roasting and crisping immediately.

1. Air Fry the Cauliflower:
  - - Place the seasoned cauliflower florets in the air fryer basket in a single layer. Do not overcrowd the basket. If necessary, cook the cauliflower in two batches to ensure it roasts properly and doesn’t steam. Overcrowding will prevent those desirable crispy edges.
  - - Air fry at 400°F (200°C) for 12-18 minutes, shaking the basket or tossing the cauliflower halfway through the cooking time.
      - Cooking time will vary depending on the size of your florets and your specific air fryer model.
      - The cauliflower is done when it is tender-crisp, nicely browned, and has some charred, crispy edges.

1. Prepare the Quick Slaw (While Cauliflower Roasts):
  - - In a medium bowl, combine the shredded cabbage (or coleslaw mix) and chopped cilantro.
  - - In a small bowl, whisk together the lime juice, olive oil, and a pinch of salt.
  - - Pour the dressing over the cabbage mixture and toss well to combine. Set aside. This slaw benefits from sitting for a few minutes to allow the flavors to meld.

1. Prepare Other Toppings & Warm Tortillas:
  - - While the cauliflower is finishing up, prepare any other desired toppings: slice avocado, make guacamole or lime crema, chop extra cilantro, etc.
  - - Warm your corn tortillas. You can do this by:
      - Wrapping a stack in a slightly damp paper towel and microwaving for 20-30 seconds.
      - Warming them one by one in a dry skillet over medium heat for about 15-30 seconds per side.
      - Briefly warming them directly over a gas flame using tongs (for a slight char).
      - Wrapping them in foil and warming them in a low oven or even the air fryer (after cauliflower is done, at a lower temp for a minute).

1. Assemble the Tacos:
  - - Once the cauliflower is perfectly roasted, it’s time to build your tacos.
  - - Spoon a generous amount of the air fryer roasted cauliflower into each warm tortilla.
  - - Top with a heap of the quick slaw.
  - - Add your creamy element (sliced avocado, guacamole, or a drizzle of lime crema).
  - - Garnish with any other desired toppings like cotija cheese, pickled red onions, or fresh cilantro.

1. Serve Immediately:
  - - Serve the Air Fryer Roasted Cauliflower Tacos immediately with extra lime wedges on the side for squeezing.

Nutrition

Serving Size: one normal portion
Calories: 280-350