Cauliflower and Lentil Tacos

This is probably the strangest use of cauliflower I have tried yet, but, it worked!

IMG_8227.JPG The cauliflower-lentil combo was surprisingly tasty. We all ended up making tortilla-less salad combos with it after eating a taco or two.


It easily replaced beef and refried beans and was more flavorful and oh so healthy! In addition the leftovers made a really nice lunch the next day, heated and topped with some lettuce and feta.


I was a little lazy.  The original recipe called for processing the cauliflower in a food processor; I didn’t feel like pulling it out so I used the blender that was on my counter and just did it in batches.  It worked fine, so you can actually do it either way. I like this picture, it kind of looks like abstract art…


Cauliflower and Lentil Tacos

Adapted from Jason Andrew Wrobel on

  • 1 cup green or brown lentils
  • 1 head cauliflower, cored and broken into florets (from Highland Orchards)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced (about 1 1/2 cups)
  • 1 jalapeno, seeded and minced (from the garden)
  • 4 cloves garlic, minced (from the garden)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3/4 cup canned tomato sauce
  • 1  teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 package hard or soft taco shells
  • 4 cups shredded romaine lettuce, for topping
  • Guacamole, using your favorite recipe


Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes. Drain of excess water and set the lentils aside.

IMG_8225.JPGPulse the cauliflower in a food processor or blender until reduced to pieces the size of rice grains.IMG_8221.JPGHeat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.IMG_8222.JPGAdd the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and 1/2 teaspoon of the coriander and cook for 4 minutes. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.IMG_8223.JPG Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin and 1/2 teaspoon coriander. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors. Taste and adjust seasoning if necessary.IMG_8226.JPGScoop the taco filling into taco shells, top with some shredded romaine and a dollop of guacamole. Serve immediately and enjoy!IMG_8227.JPGServes 6 – 8.



One Comment Add yours

  1. oh yeah, this looks and sounds simply delicious. must try this one


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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