Cauliflower Lentil Tacos

3.6 (18 reviews)

Cauliflower Lentil Tacos



  • 1 cup green or brown lentils
  • 3 cups water
  • 1 head cauliflower, stems and leaves removed and broken into 1-inch pieces
  • 2 Tbsp. olive oil
  • 2 medium yellow onions, diced (about 1 1/2 cups)
  • 1 jalapeño pepper, de-seeded and minced
  • 4 cloves garlic, minced
  • 4 tsp. chili powder, divided
  • 2 tsp. ground cumin, divided
  • 1 tsp. ground coriander, divided
  • 1/2 cup canned or homemade tomato sauce
  • 1 1/2 tsp. salt, or to taste
  • 1/2 tsp. ground pepper, or to taste
  • 1 pkg. organic taco shells
  • 4 cups shredded romaine lettuce, reserved for topping
  • Guacamole, for garnish


  • Rinse and drain the dry lentils thoroughly. Combine with the water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain any excess water.
  • In a food processor, pulse the cauliflower into rice-size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeño until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic, and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook for another 3 to 4 minutes, or until the cauliflower is tender.
  • Add the cooked lentils, the remaining half of the spices, and the salt and pepper. Cook for an additional 3 minutes to blend the flavors. Scoop the finished mixture into the taco shells, then top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.

Makes 6 to 8 servings

Cook’s Note: With its hearty, chunky consistency, the cauliflower lentil rice can also be served as a side dish with refried beans, guacamole, or salsa or used as a filling for enchiladas.

Rated 3.6/5 based on 18 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind