Recipe: Cauliflower Lentil Tacos
Now that we no longer teach regular cooking classes, I just have to share some of our favorite recipes… it would be a shame to keep them all to myself! These tacos were made in our popular Vegan Mexican Fiesta class and I recently made them for my personal chef clients. They are so full of flavor and are really filling! I made a quick avocado pico de gallo and cruciferous slaw to go with them but you can dress them up however you like. Enjoy!
Roasted Cauliflower Lentil Tacos
Recipe from our Vegan Mexican Fiesta Class; adapted from peta.org
1 cup green or brown lentils
3 cups water
1 head cauliflower, stems and leaves removed and broken into 1-inch pieces
2 tablespoons olive oil
1 medium yellow onions, diced (about 1 1/2 cups)
1 jalapeño pepper, de-seeded and minced
3-4 cloves garlic, minced
2-3 teaspoon chili powder
2-3 teaspoon ground cumin
1/2 cup canned or homemade tomato sauce
Sea salt and black pepper to taste
2 cups romaine lettuce
Fresh salsa, for garnish
Avocado for garnish
Rinse and drain lentils. Bring lentils and water to a boil in a medium saucepan. Reduce heat to low and simmer until tender about 25-30 minutes. Drain any excess water.
In a food processor, pulse cauliflower into rice size pieces.
In a large skillet, cook the onion, garlic and jalapeno in grapeseed oil for about 5-7 minutes. Add in cauliflower and spices and cook for another 5 minutes. Stir in tomato sauce and lentils.
Scoop the mixture into prepared corn tortillas and top with lettuce, avocado, and salsa. Serve immediately.