Cauliflower Tacos w/ Lentils & Spicy Avocado Sauce
The Spicy Avocado Sauce makes these Cauliflower Tacos w/ Lentils very tangy and fresh. We made ours open-faced using soft corn tortillas and then folded them to eat. It’s difficult to find taco shells here in Ecuador that don’t have oil, but these corn tortillas contain only non-GMO corn and water.
Both the cauliflower and lentils have lots of fiber, but the protein comes mainly from the lentils. One cup of cooked lentils has 18 grams of protein.
You can cook the cauliflower and lentils ahead of time and heat them up when you’re ready to assemble the tacos. That’ll speed things up at meal time.
We topped our tacos with some diced tomatoes for pop of color for the pictures, and they tasted good, too. You can squeeze a little extra lime juice over them if you want, and some hot sauce or salsa would also be delicious. Nutritional yeast would give it a cheesy flavor if you like that sorta thing.
The Spicy Avocado Sauce only takes a few minutes to make so you can get that done while the lentils are cooking. If you have any leftover sauce, you can use it as a salad dressing. It’ll keep for a few days in the fridge without browning thanks to the lime juice.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 20 minutes |
| Cook Time |
| 60 minutes |
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The Spicy Avocado Sauce makes these Cauliflower Tacos very tangy and fresh. We made ours open-faced using soft corn tortillas and them folded them to eat.
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- 3 cups cauliflower chopped (1 head)
- 3 tbsp vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup lentils dry, rinsed (brown, green or preference)
- 2 tbsp vegetable broth
- 1 cup yellow onion chopped
- 1 tbsp garlic cloves minced (3-4 cloves)
- 2 tbsp tomato paste
- 1/2 tsp cumin ground
- 1/2 tsp chili powder
- 2 cups vegetable broth
- 8 small corn tortillas or oil-free taco shells
- 8 servings Spicy Avocado Sauce
- tomato diced (optional)
- Preheat the oven to 425 degrees.
- Chop the cauliflower into small bite-sized florets.
- Add the cauliflower to a large mixing bowl and toss with 3 tbsp vegetable broth, 1/2 tsp salt and 1/4 tsp pepper.
- Pour the cauliflower onto a large baking sheet and spread evenly. Roast for 30 to 35 minutes until golden brown on the edges. Toss halfway to cook evenly.
- Prepare the Spicy Avocado Sauce while the lentils are cooking.
- Chop the onions and rinse the lentils.
- Add 2 tbsp vegetable broth to a medium pot over medium heat. Saute the onions and garlic for 5 minutes until the onions are translucent.
- Add the tomato paste, cumin, chili powder and sauté for another minute, stirring constantly.
- Add lentils and 2 cups vegetable broth. Stir to mix well.
- Bring to a gentle simmer and cook uncovered for 30 to 40 minutes until the lentils are tender.
- Drain excess liquid off the lentils (if there is any) when you're ready to assemble the tacos.
- Warm the tortillas in the microwave or in a pan. If using taco shells, warm them in the oven.
- Top each tortilla with 1/4 cup lentils, 1/4 cauliflower and 1 to 2 tbsp of Spicy Avocado Sauce. Top with freshly chopped tomatoes and salsa if desired.
Serving size is 2 tacos and contains about 1/4 cup each of cauliflower and lentils, and 1 to 2 tbsp of avocado sauce per taco.
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