Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
Hearty roasted cauliflower and lentil tacos drizzled with a smoky, creamy chipotle sauce. A vibrant, plant-based option perfect for taco night that’s wholesome, satisfying, and customizable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 tacos (serves 4)
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
1 large head of cauliflower, sliced into bite-sized florets
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup chopped yellow or white onion
2 large garlic cloves, pressed or minced
2 tablespoons tomato paste
½ teaspoon ground cumin
½ teaspoon chili powder
¾ cup brown lentils, picked over and rinsed
2 cups vegetable broth or water
⅓ cup mayonnaise (or vegan mayo for vegan option)
2 tablespoons lime juice
2 to 3 tablespoons adobo sauce (from a can of chipotle peppers) or chipotle hot sauce, to taste
Salt and freshly ground black pepper, to taste
8 small round corn tortillas
½ cup packed fresh cilantro leaves
Instructions
- Preheat oven to 425°F (220°C). Place cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes until golden and crispy.
- Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Stir in tomato paste, cumin, and chili powder, cooking for 1–2 minutes to release the flavors.
- Add lentils and broth, bring to a simmer, reduce heat, and cook for 25–30 minutes until lentils are tender and most liquid is absorbed. Season with salt and pepper.
- In a small bowl, whisk together mayonnaise, lime juice, adobo sauce, and a pinch of salt and pepper until smooth and creamy. Adjust to taste.
- Warm tortillas in a dry skillet or over an open flame until pliable.
- Assemble tacos by layering lentils, roasted cauliflower, chipotle sauce, and fresh cilantro. Serve immediately.
Notes
Add avocado or guacamole for extra creaminess.
Top with pickled red onions for a tangy crunch.
Swap lentils with black beans for a faster option.
Use Greek yogurt instead of mayo for a lighter sauce.
Store cauliflower, lentils, and sauce separately; assemble tacos just before serving.
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 5mg
