Lentil Tacos with Roasted Cauliflower
Lentil Tacos with Roasted Cauliflower and Creamy Avocado Herb Sauce. These vegan lentil tacos are packed with SO much flavor!
Coming to you with another taco recipe today! I know you all love tacos as much as my family does, and these lentil tacos with roasted cauliflower are perfect as we transition into fall.
Crispy roasted cauliflower paired with seasoned lentils and topped with a delicious avocado herb sauce. It’s exactly how I like to eat my tacos– bold, Mexican-inspired seasonings with many plant foods.
If you are looking to eat more plants, then I’d recommend starting with this recipe. See below for more tips for success, or scroll down to the full recipe below.
Why We Love This Recipe
These lentil tacos with roasted cauliflower really couldn’t be easier. Roast the cauliflower in the oven until tender and crispy; while that’s cooking, simmer the lentils on the stove until creamy and soft.
I know it’s a pain to use both the oven and the stove when making one meal, but I love the texture that roasted cauliflower takes on, and it’s essential for the crispy bite in these tacos.
The creamy avocado sauce is a game-changer and one I want to put on almost everything I eat. You know how much I love sauces, and this one is no exception. It’s creamy but with just enough tang and bite to make it stand up against these tacos.
If you like my creamy jalapeno sauce, then you’ll like this one– it’s similar and less spicy.
How to Make These Cauliflower Tacos
Make the Cauliflower
Roast the cauliflower in the oven until golden brown and slightly crispy.
Make the Lentils
Cook the onion and spices until softened, then add the lentils and broth and cook until tender.
Make the Sauce
Place all of the ingredients in a blender or food processor until creamy and smooth.
Assemble!
Warm the tortillas, then add the cooked lentils, roasted cauliflower and sauce.
More Lentil Recipes
If you like these lentil tacos with roasted cauliflower, then you’ll love this other lentil recipes:
- Instant Pot Lentil Soup
- How to Cook Lentils
- Small Batch Lentil Soup
- Lentil Shepherd’s Pie
- Red Lentil Soup
- Vegan Lentil Bolognese
Lentil Tacos with Roasted Cauliflower
Equipment
- Baking Pan
Ingredients
Crispy Roasted Cauliflower:Â
- 1 head cauliflower, stem removed and florets chopped into bite-size pieces
- 1-2 tablespoons olive oil
- salt and pepper
Lentil Taco Filling:Â
- 1 tablespoon olive oil
- 1 medium chopped white or yellow onion, diced
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 cup brown lentils, rinsed
- 2 cups vegetable broth
Creamy Avocado Sauce:Â
- 1 medium, ripe avocado
- 1 cup parsley or cilantro
- 1 jalapeno, seeded and roughly chopped
- 1/4 cup canola or olive oil
- 1/4 cup water
- juice of 1 lime
- 2 cloves garlic
- salt/pepper
- 8-10 tortillas, for serving
Instructions
Make the cauliflower
- Preheat the oven to 400 degrees F. Toss the cauliflower florets with olive oil and a generous pinch of salt and pepper, then place in a single layer on a baking sheet. Roast for 35-40 minutes until golden brown and slightly crispy. Set aside.
Make the lentil filling
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 6-7 minutes. Add in the spices and stir for 30 seconds to warm, then add in the lentils and broth. Bring to a boil, then reduce heat to low and cover. Cook until lentils are cooked, about 25-30 minutes. The lentils should be fairly wet, so add more vegetable broth if needed. Set aside.
Make the sauce
- Place all of the ingredients in a food processor or blender and puree until very creamy and smooth. Season to taste with salt/pepper as needed.
Assemble
- Warm the tortillas, then top with cauliflower and lentil filling. Drizzle with sauce and enjoy!