Easy Cauliflower Tacos Recipe
This quick and easy cauliflower tacos recipe is the perfect weeknight meal, and is vegan, healthy and delicious. Great for Meatless Mondays or those following a vegetarian diet.
Servings: 6 servings
- 1 cup cooked lentils
- 12 ounces cauliflower finely riced
- 2 tbsp olive oil
- 1 cup onion diced
- 4 cloves garlic minced
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup canned tomato sauce
- 1/4 cup water if needed
- Corn tortillas and desired garnishes
Warm olive in a large saute pan over medium heat.
Add garlic and onions and cook till onions are tender and translucent.
Add in cauliflower and the spices and stir to combine. Cook cauliflower until tender, about 10-12 minutes, stirring often.
Add in lentils, tomato sauce, and salt and pepper, and stir to combine and cook until lentils are heated through. Add in a bit of water if the mixture seems to have dried out in the cooking process.
Serve over warm tortillas and with desired garnishes.
if the mixture feels dry after cooking through, stir in a bit more water, about 1/4 cup at a time.
Mix can be frozen in a air-tight container for 3-4 months. Allow to thaw in the fridge and reheat in a microwave proof dish or on the stovetop over medium heat.
Serving: 1g | Calories: 119kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 925mg | Potassium: 444mg | Fiber: 5g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 2mg