Cauliflower Lentil Tacos
Love tacos but sick of the same old flavour combo? Then you need to try my Golden Cauliflower Lentil Taco recipe. Cauliflower florets and lentils are tossed in a spice mix and roasted until the lentils are crispy then added to warmed tortillas along with creamy avocado and flavoursome pickled red onions and drizzled in a cilantro lime yoghurt sauce.
Servings: 8 tacos
Calories: 246kcal
Equipment
- Sharp knife
- Chopping Board
- High Powered Blender
Ingredients
- 1 head cauliflower cut into small florets
- 240 grams cooked brown lentils from a 400 gram tin, drained and rinsed
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon sea salt flakes
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
Lime herb yoghurt
- handful coriander
- 1 lime juiced
- 1 cup Greek yoghurt or unsweetened, natural coconut yoghurt
- 1 clove garlic peeled
To serve
- 8 tortillas
- Quick pickled red onions
- crispy chilli sauce
- 2 avocado peeled and sliced
Instructions
- Preheat the oven to 220°C/428°F (conventional). Line a large baking tray with parchment paper and set aside.
- Add the cauliflower florets to the tray along with the drained lentils. Scatter the ground turmeric, cumin seeds, salt and garlic powder over the lentils and cauliflower. Drizzle with the olive oil and then toss to coat all of the cauliflower and lentils with the spices. Spread out into a single layer and place into the oven to bake for 35 minutes or until golden brown and starting to crisp on the outside. Remove from the oven and set aside.
- To make the lime herb yoghurt sauce, add the coriander, lime juice, yoghurt, garlic and a good pinch of sea salt flakes to a bullet blender or other high-powered blender. Place the lid on and blend until smooth and creamy. Taste and season with more salt as desired.
- To warm the tortillas, either place onto a plate and microwave for 1 minute, wrap in baking paper and foil and place into the oven for 10 minutes, or heat each one individually in a dry frying pan on a medium heat.
- To assemble, take a tortilla and top with avocado and a scoop of the cauliflower and lentils. Top with herb yoghurt, chilli sauce (if using), quick pickled red onions and extra coriander. Serve warm.
Notes
Nutrition facts are an estimate only.
Storage
Store leftover sauce in an airtight container or jar in the fridge for up to 4 days. Shake before using. Store each leftover component in individual airtight containers for up to 4 days.Nutrition
Calories: 246kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 343mg | Potassium: 691mg | Fiber: 9g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 43mg | Calcium: 92mg | Iron: 2mg