Category: Main Dishes / Vegetarian

Yield: 8 tacos

Ingredients

Cauliflower

1 large head of cauliflower, sliced into bite-sized florets

2 to 3 tablespoons olive oil

Salt and freshly ground black pepper

Everything else

8 small, round corn tortillas

½ cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)

Seasoned lentils

2 teaspoons Chili Powder

1 teaspoon Cumin

½ teaspoon Paprika

½ teaspoon Oregano

¼ teaspoon Chili Flakes

2 Cloves Garlic

1 Small Yellow Onion

1 Tablespoon Olive Oil

1 Cup Red Lentils

2 Cups Vegetable Broth

Salt & Pepper to taste

Instructions

  1. To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets lightly with olive oil. Season with salt and pepper. Arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
  2. To make the lentils: measure all the spices into a small bowl and set aside. Mince the garlic and finely chop the onion.
  3. Heat olive oil in a pan over medium heat. Add the onion and garlic and sauté for a few minutes until the onion becomes translucent. Add in the spices and continue to cook for 1 to 2 minutes more until the spices are fragrant.
  4. Add in the lentils and broth. Cover and simmer the lentils for about 8 to 10 minutes until all of the broth is absorbed and the lentils are cooked. Remove from heat. Season with salt and pepper to taste.
  5. Warm tortillas individually in a pan over medium heat or in oven. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.
  6. Assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, and a generous sprinkle of chopped cilantro. Try with a homemade salsa!

Recipe Source:

Taylor, K. Roasted Cauliflower and Lentil Tacos With Creamy Chipotle Sauce. Cookie and Kate. Retrieved from https://cookieandkate.com/roasted-cauliflower-and-lentil-tacos/