Table of Contents
Enjoy a delicious and healthy twist on taco night with Lentil and Roasted Cauliflower Tacos topped with a vibrant Cilantro Lime Sauce. This plant-based recipe is perfect for vegetarians and anyone looking to add more vegetables to their diet.
Ingredients
- 1 cup dried lentils or 2 cups cooked lentils
- 1 head cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup Greek yogurt or plant-based alternative
- 1 clove garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
Preparation
Start by cooking the lentils according to package instructions until tender. Drain and set aside. Meanwhile, preheat your oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper. Spread the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden and crispy.
While the cauliflower is roasting, prepare the cilantro lime sauce. In a blender, combine Greek yogurt, lime juice, minced garlic, chopped cilantro, and 1 tablespoon of olive oil. Blend until smooth. Adjust seasoning as needed.
Assembling the Tacos
Warm the tortillas in a dry skillet or microwave. Spread a generous spoonful of lentils on each tortilla, followed by roasted cauliflower. Drizzle with cilantro lime sauce and garnish with additional cilantro if desired.
Serve immediately with extra lime wedges on the side. These tacos are perfect for a quick weeknight dinner or a casual gathering with friends.