Roasted Cauliflower and Lentil Tacos

with Creamy Chipotle Sauce

  • 30 min
High in fiber
Vegetarian
Spicy
Change up taco night with our flavourful and colourful cauliflower tacos with a hint of spice from the chipotle sauce. Taco night will never be the same!

Allergens: Egg, Gluten, Mustard, Wheat
Roasted Cauliflower and Lentil Tacos

Ingredients

1
Cauliflower(s)
2 tbsp
Olive Oil (not included)
1
Yellow Onion(s)
1
Garlic Clove(s)
1 cup(s)
Brown Lentils
2 tbsp
Tomato Paste
1 tsp
Mexican Zapata Spice
6
Corn Tortilla(s)
1/2 cup(s)
Mayonnaise (Pre-mixed)
1 tbsp
Chipotle Sauce (Pre-mixed)
6 g
Cilantro
Nutritional facts
Per serving
Amount / Serving
Calories
898 kcal
Total fat
61 g
Saturated Fat
7 g
Sodium
709 mg
Total Carbohydrate
70 g
Fiber
13 g
Sugar
13 g
Proteins
18 g

Instructions

Recipe 1918, Step 1
1

Prepare the cauliflower

Preheat the oven to 425°F

Cut the cauliflower into florets. Line a baking sheet with parchment paper. Toss cauliflower on the baking sheet with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper.

Roast for 25 min.

Recipe 1918, Step 2
2

Prepare the ingredients

Finely chop the onion and mince the garlic.

Rinse and drain lentils.

Recipe 1918, Step 3
3

Prepare the seasoned lentils

Warm 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Add the onion, garlic, salt & pepper and sauté for 5 min. Add the tomato paste and Zapata spice mix and cook 1 more min, stirring. Stir in the lentils, cover and set aside.

Recipe 1918, Step 4
4

Prepare the chipotle sauce

In a small bowl, whisk the chipotle mayonnaise with salt & pepper to taste (optional).

Recipe 1918, Step 5
5

Prepare the tacos

Warm the tortillas in a hot pan, about a minute each side. Keep an eye, they burn quickly!

Spread the chipotle sauce first, then the lentils and finish with the cauliflower. Sprinkle some fresh cilantro leaves on top and serve.