we all know how much i love tacos (please reference the evidence of my love for tacos here, here, here, and here). tacos are always my go-to meal, and it’s rare that a week goes by when we don’t have some version of tacos on the dinner list. do you have a go-to meal, dear readers? one that you never get sick of eating? what is it?
so when my good friend sent me this recipe for cauliflower and lentil tacos, i leapt at the chance add to our taco repertoire. as you read through the recipe, you’re probably going to think “small pieces of cauliflower mixed with lentils? how could that possibly taste good?” but the two ingredients create a great texture together. and the spices elevate this taco filling to a whole new level. case in point: i microwaved some of the filling with yams (leftover from this recipe) at work and a coworker asked me what smelled so amazing. i don’t think she ever would have guessed that it was just cauliflower and lentils with onions and spices.
the original recipe called for guacamole, but i’ve been feeling supremely lazy in the kitchen since our move (i know, i know, i have to stop using this as an excuse soon!), so we just sliced some avocado instead and splashed on some hot sauce. i think it tasted just as good. if you want to make the guac, just click on the original recipe below and it will take you to the guacamole recipe. enjoy!
- one year ago:
- two years ago:
- three years ago:
- four years ago:
- five years ago:
cauliflower lentil tacos
yields 8 main dish servings
borrowed from the cooking channel
- 1c green lentils
- 1 cauliflower, broken into florets and core removed
- 2T olive oil
- 2 yellow onions, diced
- 1 jalapeño, seeded and minced
- 4 cloves of garlic, minced
- 4t chili powder, divided
- 2t ground cumin, divided
- 1t ground coriander, divided
- 1/2c tomato sauce
- 1½t salt
- 1/2t black pepper
- corn tortillas or taco shells
- romaine lettuce, rinsed and shredded
- 2 avocados, peeled and sliced
- hot sauce, optional
______________________________
- rinse the lentils and combine with 3c boiling water in a small pan
- reduce the heat to low, cover, and simmer until the lentils are tender – this took me about 30 minutes, and can be done several days before to save time
- put the cauliflower into your food processor and pulse until the pieces are the size of rice (or use a knife to chop if you do not have a food processor)
- heat the oil in a large pan, then add the onions and jalapeños and saute for five minutes
- add the cauliflower, garlic, 2t of the chili powder, 1t cumin, and 1/2t coriander, and cook for five more minutes
- add the tomato sauce and cook until the cauliflower is tender (this took me about four minutes)
- add the cooked lentils, then add the remaining 2t chili powder, 1t cumin, 1/2t coriander, salt, and pepper
- cook for another five minutes, stirring regularly
- place the filling into the tortillas, top with lettuce, avocado slices, and hot sauce and enjoy!
