Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
A vibrant and healthy vegetarian taco featuring roasted cauliflower and seasoned lentils, topped with a creamy, smoky chipotle sauce. Quick to prepare and full of flavor, it’s perfect for a satisfying weeknight meal or easy meal prep.
Equipment
- 1 Rimmed Baking Sheet
- 1 Medium saucepan
- 1 Mixing Bowl
- 1 Non-Stick Skillet
- 1 Chef’s knife
- 1 Cutting board
Ingredients
For the Cauliflower
- 1 large head cauliflower cut into bite-sized florets
- 2 to 3 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the Seasoned Lentils
- 1 tablespoon olive oil
- 1 cup yellow or white onion chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¾ cup brown lentils rinsed
- 2 cups vegetable broth or water
For the Chipotle Sauce
- ⅓ cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 to 3 tablespoons adobo sauce or chipotle hot sauce
- Salt and freshly ground black pepper to taste
For Assembly
- 8 small corn tortillas
- ½ cup fresh cilantro leaves packed
Instructions
- Prepare and Roast the Cauliflower Florets: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough to roast the cauliflower until golden and crispy. While the oven heats, wash the large head of cauliflower thoroughly under cold running water. Pat it dry with a clean kitchen towel or paper towels to remove excess moisture — this helps the cauliflower roast rather than steam. Using a sharp chef’s knife, carefully cut the cauliflower into bite-sized florets, aiming for even pieces to promote uniform cooking. Transfer the florets to a large mixing bowl. Drizzle 2 to 3 tablespoons of olive oil over the cauliflower, then sprinkle with salt and freshly ground black pepper to taste. Toss everything gently but thoroughly with your hands or a spatula until each floret is lightly coated in oil and seasoning. Spread the florets out in a single layer on a large rimmed baking sheet — avoid crowding so they roast properly. Place the baking sheet in the preheated oven and roast the cauliflower for 30 to 35 minutes. Halfway through the roasting time (around 15-17 minutes), use a spatula to flip and toss the florets to ensure they brown evenly on all sides. When finished, the cauliflower should be tender with deeply golden, crispy edges that add great texture to the tacos.
- Sauté Aromatics and Build Lentil Base: While the cauliflower roasts, take a medium-sized saucepan and warm 1 tablespoon of olive oil over medium heat. Once the oil is shimmering but not smoking, add 1 cup of chopped yellow or white onion along with 2 pressed or finely minced garlic cloves. Sprinkle a pinch of salt to help soften the onions and encourage them to sweat. Stir frequently as the onion softens and becomes translucent, which should take about 5 minutes. This step creates a flavorful base for the lentils by developing their natural sweetness and mellowing the garlic. Next, stir in 2 tablespoons of tomato paste, ½ teaspoon ground cumin, and ½ teaspoon chili powder. Continue to sauté, stirring constantly for about 1 minute. This will toast the spices and tomato paste, releasing their aroma and deepening their flavor.
- Simmer Lentils Until Tender: Add ¾ cup of rinsed brown lentils to the saucepan, stirring well to coat them in the aromatic mixture. Pour in 2 cups of vegetable broth or water, increasing the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low-medium to maintain a steady but gentle simmer without boiling vigorously. Let the lentils cook uncovered for approximately 20 to 45 minutes, depending on their freshness, stirring occasionally to prevent sticking. Monitor the liquid level and add more broth or water as needed if it evaporates before the lentils are tender. You want the lentils fully cooked but not mushy — they should hold their shape while being soft enough to easily bite through. Once tender, drain off any excess liquid, cover the pot, and set aside to keep warm.
- Whisk Together the Creamy Chipotle Sauce: While the lentils simmer and cauliflower roasts, prepare the creamy chipotle sauce for topping the tacos. In a small mixing bowl, combine ⅓ cup mayonnaise with 2 tablespoons of fresh lime juice. Add 2 to 3 tablespoons of adobo sauce from canned chipotle peppers (or substitute with your favorite chipotle hot sauce) to taste, depending on how spicy and smoky you prefer the sauce. Season with salt and freshly ground black pepper to balance the flavors. Use a whisk or fork to blend everything together until the sauce is smooth, creamy, and well combined. If you only have whole chipotle peppers from the can, add them into a blender with the other sauce ingredients and puree until silky. Set the sauce aside to let the flavors meld.
- Warm Tortillas for Soft, Flexible Shells: To prepare the tortillas, heat a non-stick skillet over medium heat. Place each small corn tortilla into the skillet one at a time, warming for about 30 seconds to 1 minute on each side until soft and pliable. Avoid overcooking, which can make them dry or brittle. Once warmed, stack the tortillas on a plate and cover them with a clean tea towel to keep them warm and prevent them from drying out. Keeping tortillas warm and covered will help maintain their texture and make assembling tacos easier.
- Assemble the Roasted Cauliflower and Lentil Tacos: With all components ready, it’s time to build your tacos. Lay out each warm tortilla on a serving plate. Start by spooning a generous portion of the seasoned lentils onto the center of each tortilla, spreading it evenly but leaving room on the edges for folding. Next, top the lentils with several roasted cauliflower florets, making sure to include some of the golden, crispy edges for extra texture and flavor. Drizzle a good amount of the creamy chipotle sauce over the top to add a smoky, tangy creaminess that balances the earthiness of the lentils and the mild cauliflower. Finally, sprinkle each taco with a generous handful of fresh cilantro leaves to add brightness and a burst of herbaceous flavor. If you’re not a fan of cilantro, feel free to substitute with fresh spring greens or chopped parsley.
- Serve and Enjoy Immediately: Serve the tacos fresh while still warm, ideally alongside your favorite sides like Mexican rice, black beans, or a simple green salad. These tacos make a perfect quick weeknight meal, and leftovers can be stored separately in airtight containers for up to 3 days — simply reheat the lentils and cauliflower before assembling fresh tacos. Enjoy the complex flavors, delightful textures, and wholesome nutrition of this satisfying vegetarian dish!
Notes
- For perfectly roasted cauliflower, be sure to spread the florets in a single layer without overcrowding the pan. Overlapping will cause steaming instead of roasting, resulting in less crispiness.
- If you want a vegan or dairy-free version, swap out mayonnaise for a plant-based mayo or try a tahini-based chipotle sauce for a nutty twist.
- Use certified gluten-free corn tortillas to keep the recipe gluten-free and safe for those with sensitivities.
- The lentils can vary in cooking time depending on their freshness, so check them frequently after 20 minutes to avoid overcooking or drying out. Add broth as needed.
- Leftover chipotle sauce can be stored in an airtight container or frozen flat in a freezer bag for easy portioning later.
