Cauliflower Lentil Tacos
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
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