Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce Recipe

Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce Recipe

How To Make Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Taste the piquant Mexican flavors of these cauliflower lentil tacos. This vegetarian dish is finished with a drizzle of chipotle sauce and cilantro.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



For Cauliflower:

  • 1headcauliflower,large, sliced into bite-sized florets
  • 3tbspolive oil
  • salt and freshly ground black pepper

For Seasoned Lentils:

  • 1tbspolive oil
  • 1cuponion,yellow or white, chopped
  • 2clovesgarlic,large, pressed or minced
  • 2tbsptomato paste
  • ½tspground cumin
  • ½tspchili powder
  • ¾cupbrown lentils,picked over for debris and rinsed
  • 2cupsvegetable broth,or water

For Chipotle Sauce:

  • cupmayonnaise
  • 2tbsplime juice
  • 3tbspadobo sauce,(from a can of chipotle peppers) or chipotle hot sauce to taste
  • salt and freshly ground black pepper,to taste

For Everything Else:

  • 8corn tortillas,small, round
  • ½cuppacked fresh cilantro leaves


  1. To roast the cauliflower, preheat the oven to 425 degrees F. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil.

  2. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet.

  3. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

  4. Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent.

  5. Add the tomato paste, cumin, and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water.

  6. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through.

  7. Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquid evaporates before the lentils are done.

  8. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.

  9. To prepare the chipotle sauce, just whisk together the ingredients and set them aside. (If using whole chipotle peppers from the can, use a blender to purée it all).

  10. Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if not serving the tacos immediately.

  11. Assemble the tacos. Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.


  • Calories: 554.12kcal
  • Fat: 30.78g
  • Saturated Fat: 4.61g
  • Monounsaturated Fat: 14.12g
  • Polyunsaturated Fat: 11.32g
  • Carbohydrates: 59.46g
  • Fiber: 11.53g
  • Sugar: 6.66g
  • Protein: 15.53g
  • Cholesterol: 7.51mg
  • Sodium: 993.08mg
  • Calcium: 118.11mg
  • Potassium: 950.93mg
  • Iron: 4.48mg
  • Vitamin A: 23.49µg
  • Vitamin C: 74.79mg
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