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.
Serves:
Ingredients
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:
- ⅓cupmayonnaise
- 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
Instructions
-
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.
-
Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet.
-
Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
-
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.
-
Add the tomato paste, cumin, and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water.
-
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.
-
Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquid evaporates before the lentils are done.
-
Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.
-
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).
-
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.
-
Assemble the tacos. Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!