These zesty Cauliflower Air Fryer Taco Bowls bring a healthy twist to your Taco Tuesday routine. Packed with fiber and only 479 calories per serving, this low-carb alternative delivers all the Mexican flavors you love while keeping things light and nutritious. The air fryer transforms simple cauliflower into crispy, golden-brown bites that perfectly cradle your favorite taco toppings. It’s a quick 22-minute recipe that proves healthy eating can be both delicious and satisfying.
Main Ingredients
- Cauliflower: 1 whole head, cut into bite-sized pieces
- Oil: 1 tablespoon, for coating
- Seasoning Mix: Blend of chili powder, garlic salt, cumin, and oregano
- Optional Heat: Cayenne pepper to taste
Step-by-Step Instructions
- Prep Work: Remove stem and leaves from cauliflower, then cut into uniform bite-sized pieces for even cooking
- Season: Coat pieces with oil, then mix with perfectly balanced blend of spices until evenly covered
- Air Frying: Place in air fryer at 380°F (193°C) and cook for 12-14 minutes until fork-tender
- Bowl Assembly: Divide cauliflower between 4 bowls
- Garnishing: Top with fresh cilantro and green onions for extra freshness and color
Air Fryer Tips
Hey there! For the best cauliflower taco “meat,” make sure not to overcrowd your air fryer basket – this lets the hot air flow freely around each piece. If you need to, cook in batches for that perfect crispy outside and tender inside. Give the basket a gentle shake halfway through cooking to help everything cook evenly.
Quick Variations
Want to switch things up? Try these easy tweaks:
- Add smoked paprika for a deeper, smokier flavor
- Toss in some nutritional yeast for a cheese-like taste
- Make it spicier with extra cayenne or a dash of hot sauce
- Use taco seasoning mix instead of individual spices when you’re short on time
Serving Ideas
These cauliflower taco bowls are super flexible! Build your bowl with:
- Warm corn or flour tortillas instead of a bowl base
- A bed of Mexican-style rice or quinoa
- Extra toppings like diced tomatoes, jalapeños, or pickled red onions
- A dollop of guacamole or dairy-free sour cream Remember – the more colorful your toppings, the more fun your meal will be!
Storage Tips
Made too much? No problem! Store your cooked cauliflower in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer for 2-3 minutes at 350°F for the best texture. The cauliflower might not be quite as crispy as when fresh, but it’ll still taste great in your tacos!
Cauliflower Air Fryer Taco Bowls
Equipment
- Air Fryer
Ingredients
Cauliflower Taco “Meat”
- 1 head cauliflower
- 1 tablespoon oil
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- Cayenne pepper optional
Instructions
- Whisk sauce ingredients together in a small bowl. Set aside. Cut the stem and leaves from the cauliflower. Cut cauliflower into bite-sized pieces.
- Add oil to cauliflower. Mix cauliflower seasonings together in a mixing bowl. Stir cauliflower in spices to coat evenly.
- Air fry the cauliflower at 380 degrees F (193 degrees C) for 12 to 14 minutes or until cauliflower is fork tender.
- Equally divide the cauliflower into four bowls with other bowl ingredients. Sprinkle with cilantro and green onions. Enjoy!
