Roasted Cauliflower & Lentil Tacos With Creamy Chipotle Sauce 
Difficulty: Beginner  |  Prep Time: 15 Minutes  |  Serves 2-4

  • Tacos:
  • 1 large head of cauliflower, sliced into bite-sized florets
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp tomato paste
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¾ cup brown lentils, rinsed
  • 2 cups vegetable broth or water
  • 8 small, round corn tortillas
  • ½ cup packed fresh cilantro leaves
  • Chipotle Sauce:
  • ⅓ cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp adobo sauce from a can of chipotle peppers
  • 1 tsp salt
  • 1 tsp ground black pepper


Begin by preheating the oven to 425˚F. Toss the cauliflower florets with enough olive oil to cover them in a light, even layer of oil, about 2 tbsp. Season the florets with salt and pepper and place them in a single layer on a baking sheet. Roast for 15 minutes, toss the cauliflower, and return to the oven for another 15 minutes, or until the florets are lightly beginning to brown.

While the cauliflower is roasting, place a tablespoon of olive oil in a medium-sized sauce pan. Over medium heat, add the onion and garlic and sauté them for a few minutes before adding the tomato paste, cumin and chili powder and cook for another minute. Add the lentils, salt, and vegetable broth or water. Bring the lentils to a gentle simmer, stirring occasionally. Cook uncovered for 18-20 minutes, or until the lentils are tender. Drain any excess liquid, then cover and set aside.

To prepare the chipotle sauce, whisk together the mayonnaise, lime juice, adobo sauce, salt and pepper.

Once all of the components are ready, build the tacos by first spooning the lentils into the tortilla, add a few cauliflower florets and drizzle the chipotle sauce on top along with a generous sprinkle of chopped cilantro.

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