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Cauliflower Lentil Tacos

30 oz of cooked brown lentils (2 cans)
1 head cauliflower, cored and broken into florets
4 tablespoons water
1 large yellow or sweet onion, diced (about 1 1/2 cups)
1/4 tsp pepper flakes
1 tbsp garlic, minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup canned tomato sauce (may need to add more depending on size of cauliflower head)
1/2 - 1 teaspoons salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)

1 package organic blue or yellow taco shells
Shredded romaine lettuce, for topping

Guacamole (if not trying to loose weight)


Note: If you are trying to lose weight, avoid the taco shells. Rather try a burrito or taco salad without the crunch.

Pulse the cauliflower in a food processor until reduced to pieces the size of rice grains. Heat the water in a large skillet over medium heat. Add the onions and pepper flakes and cook until the onion is translucent, 5 to 7 minutes. Add the cauliflower, garlic, chili powder, cumin, pepper, and coriander and cook for 4 minutes. Stir in the tomato sauce and lentils and cook until the cauliflower is tender.  Add salt at the end, to taste.

If not satisfied with the flavor, then season to taste. Add more salt and/or chili powder and/or cumin, etc until desired seasoning. Even add smoked paprika if desired. 

For the tacos: Scoop the taco filling into taco shells, top with some shredded romaine, raw onion, salsa and a dollop of guacamole. Serve immediately.

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