Cauliflower Lentil Tacos

3.4 (10 reviews)
Vegan

Cauliflower Lentil Tacos

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Ingredients

  • 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

Instructions

  • 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 3.4/5 based on 10 reviews

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