Pacific Coast Producers
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Pacific Coast Producers

Cauliflower Lentil Tacos

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Ingredients
  

  • 1 large head of cauliflower sliced into bite-sized pieces
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup yellow onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup lentils rinsed
  • 2 ½ cups low sodium vegetable broth
  • 1 bunch cilantro chopped
  • CHIPOTLE SAUCE
  • ½ cup Greek yogurt
  • 2 tablespoons lime juice
  • 3 tablespoons adobo sauce from a can of chipotle peppers
  • Salt and pepper to taste

Pico De Gallo

  • 1 can Diced Tomatoes
  • 1/2 white onion finely diced
  • 1-2 lime juice
  • Cilantro Chopped
  • Salt and Pepper to Taste

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. Toss cauliflower pieces
  • with olive oil, salt and pepper. Arrange on a baking sheet and roast
  • for 30-45 minutes until deeply caramelized.
  • Heat 1 tablespoon olive oil in a medium pot over medium high heat.
  • Sauté onions and garlic with a pinch of salt for about 5 minutes,
  • until the onions are soft. Then add spices and tomato paste, sauté
  • for about 1 minute. Then add vegetable broth and lentils. Cook for
  • about 20-30 minutes, until lentils are soft. Add more liquid, if
  • necessary, drain any excess liquid when done.
  • To prepare the chipotle sauce, mix all ingredients for the sauce
  • together.
  • Warm tortillas individually in a pan over medium heat.
  • Assemble tacos using warmed tortilla with lentil mixture,
  • cauliflower, a drizzle of chipotle sauce, and chopped cilantro on top.

Notes

Recipe Source:
Canned Product Tomatoes

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.

Did you know