Preheat the oven to 375 degrees F (190 degrees C).
Cauliflower Florets (1 1/2 cups)
Sweet Onion (1/2)
Pecan Halves (1 cup)
Garlic (2 cloves)
Chili Powder (1 tsp)
Ground Cumin (1/2 tsp)
Chipotle Seasoning (1/4 tsp)
Sea Salt (1/2 tsp)
to the bowl of a food processor. Pulse all ingredients until the mixture is evenly ground yet still has some smaller chunks, approximately 10-15 seconds.
Transfer vegan taco "meat" to a greased baking sheet and spread into a single layer. Bake for 20-22 minutes, stirring halfway through to prevent over-browning. You want the carrots and cauliflower to be cooked but not mushy, leaving it with a slightly crunchy texture.
Allow the mixture to cool slightly, then divide evenly among
Butter Lettuce (12 pieces)
, approximately 1/4 cup mixture for each lettuce leaf.
Fresh Cilantro (to taste)
, then serve! If you're not worried about keeping this vegan, sour cream or Cotija cheese would be great additions as well!