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Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

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5 from 318 reviews

You’re going to love this vegetarian lentil tacos recipe. Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to make a delicious taco! Recipe yields 8 modestly portioned tacos.

Roasted cauliflower and lentil tacos with creamy chipotle sauce
Scale

Ingredients

Cauliflower

Seasoned lentils

Chipotle sauce

Everything else

Instructions

  1. To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. 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.
  2. Warm the olive oil in a medium-sized pot over medium heat. Sautรฉ 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 sautรฉ 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.
  3. To prepare the chipotle sauce, just whisk together the ingredients and set aside (if you have no choice but to use whole chipotle peppers from the can, use a blender to purรฉe it all).
  4. Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you wonโ€™t be serving the tacos immediately.
  5. Once all of your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.

Notes

Make it vegan/dairy free/mayo free: Substitute vegan mayonnaise or, better yet, check out A Couple Cooks’ tahini chipotle sauce! (For what it’s worth, I tried making this sauce with yogurt and it really missed the mark. Mayo is much better.)
Make it gluten free: Be sure to use 100% corn, certified gluten-free tortillas.
Chipotle sauce tip: If you have leftover sauce and peppers, pour the leftovers into a small freezer bag, then squeeze the air out of the bag and flatten out the bag. Store it in the freezer, flat, and you can just pull off as much as you need and defrost it!

*Cilantro note: For those who dislike cilantro, substitute some fresh spring greens instead.
If you love this recipe: Check out my other taco recipes and lentil recipes!

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.