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Lentil and Cauliflower Tacos

My Favorite Cauliflower and Lentil Tacos

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  • Author: Teri



For Cauliflower

  • 1 large head of cauliflower, sliced into bite-sized florets
  • 2 to 3 tablespoons of olive oil
  • Salt and freshly ground black pepper

Seasoned Lentils

  • 1 Tbsp olive oil
  • 1 cup chopped yellow or white onion
  • 2 large garlic cloves, pressed or minced
  • 2 Tbsp tomato paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3/4 cup brown lentils, picked over for debris and rinsed
  • 2 cups vegetable broth or water

Chipotle Sauce

Everything else

  • 8 small, round corn tortillas
  • 1/2 cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)


To roast the cauliflower:

  • Preheat the oven to 425 degrees F.
  • Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil
  • Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet.
  • Rest for 30-35 minutes, tossing halfway, until the florets are deeply golden on the edges.

Once the cauliflower is in the oven

  • Warm the olive oil in a medium-sized pot over medium heat.
  • Sauté the onion and garlic with a dash of a salt for about 5 minutes, until onions are softened and turning translucent.
  • Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
  • Add the lentils and the vegetable broth or water.
  • Raise heat and bring the mixture to a gentle simmer.
  • Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through.
  • Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquids evaporates before the lentils are done.
  • Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.

To prepare the chipotle sauce

  • Whisk together the ingredients and set aside. (if you have no choice but to use the chipotle peppers from the can, use a lender to purée it all).

To finish

  • Warm tortillas individually in a pan over medium heat.
  • Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately
  • Once all your components are ready, you can assemble your tacos. Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and generous sprinkle of chopped cilantro.