Cauliflower Lentil Tacos
These Cauliflower Lentil Tacos are a quick, one-pot, plant-based meal loaded with lentils, walnuts, and cauliflower. Naturally vegan, gluten-free, and rich in protein and fiber, they make a satisfying weeknight dinner or meal prep option. Serve with your favorite toppings for a fresh, flavorful taco experience.
Equipment
- 1 medium saucepan or skillet
- 1 wooden spoon
- Measuring Cups and Spoons
- Knife and cutting board
- 1 citrus juicer (optional)
Ingredients
- ½ cup chopped walnuts
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 8 ounces cauliflower rice about 2 cups
- 2 cloves garlic minced or grated
- 1 chipotle pepper in adobo finely chopped (or 1 tablespoon adobo sauce)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 cup brown lentils rinsed and picked over
- 3 to 3½ cups vegetable stock
- 1 lime juiced
- Kosher salt to taste
- Ground black pepper to taste
- Optional toppings: charred corn tortillas mashed avocado, cashew crema, pickled red onions, chopped cilantro, salsa, lime wedges
Instructions
- Gather and Prep Ingredients: Before turning on the stove, take a few minutes to assemble all your ingredients. Dice the onion, mince or grate the garlic, chop the walnuts, rinse the lentils, measure the tomato paste and spices, and have the vegetable stock and lime ready. Laying everything out within arm’s reach ensures a smooth cooking process and prevents scrambling mid-recipe.
- Toast the Walnuts for Depth: Place the chopped walnuts in a medium saucepan or skillet over medium heat. Toast them for about 3–4 minutes, shaking the pan occasionally to prevent burning. You want the walnuts to release their natural aroma and develop a light golden color. Once fragrant, transfer the walnuts to a plate and set them aside. Wiping out the pan is optional, but it helps prevent leftover bits from overcooking in the next step.
- Sauté the Onion and Cauliflower: Add 2 tablespoons of olive oil to the same pan and heat over medium heat. Add the diced onion and season lightly with 1 teaspoon of kosher salt. Cook, stirring occasionally, for 3–4 minutes until the onion becomes soft, translucent, and fragrant. Next, stir in the cauliflower rice, continuing to cook for 4–5 minutes until the cauliflower softens and begins to release its natural moisture.
- Toast the Aromatics and Spices: Reduce the heat slightly and add the minced garlic and finely chopped chipotle pepper (or adobo sauce) to the pan. Stir constantly for about 30 seconds until the mixture becomes fragrant. Then, add the chili powder, ground cumin, smoked paprika, bay leaf, and tomato paste. Mix thoroughly, coating the onion and cauliflower evenly with the spices. Continue cooking for 1–2 minutes to allow the flavors to bloom.
- Combine Lentils and Walnuts: Return the toasted walnuts to the pan, along with the rinsed brown lentils. Stir to combine evenly with the aromatic mixture. Pour in 3 cups of vegetable stock and bring the mixture to a gentle boil over medium-high heat.
- Simmer the Lentil Taco Filling: Once boiling, reduce the heat to low and partially cover the pan, leaving a slight gap for steam to escape. Allow the lentils to simmer for 25–30 minutes, stirring occasionally to prevent sticking. The lentils should become tender but still maintain their shape. If the mixture absorbs all the liquid before the lentils are fully cooked, add the reserved vegetable stock gradually to maintain a creamy consistency.
- Finish with Lime and Seasoning: After the lentils are cooked, remove the pan from heat. Squeeze fresh lime juice over the mixture, then gently fluff the filling with a fork to incorporate the citrus and add lightness. Taste the lentil taco meat and adjust with additional kosher salt and ground black pepper as needed. This step enhances the brightness and balances the richness of the walnuts and spices.
- Prepare Tortillas and Toppings: While the lentils finish, warm your corn tortillas by charring them lightly on a skillet or wrapping in foil in the oven. Prepare any toppings you prefer, such as mashed avocado, cashew crema, pickled red onions, chopped cilantro, salsa, or lime wedges. Arranging your toppings before assembly makes the taco-building process fast and organized.
- Assemble the Tacos: Spoon a generous portion of the cauliflower lentil mixture onto each warm tortilla. Layer on your chosen toppings, being mindful to balance flavors and textures—creamy, tangy, and fresh elements elevate each bite. The lentil-walnut filling provides a hearty, satisfying base that contrasts beautifully with crisp and fresh toppings.
- Serve and Enjoy Immediately: Serve the tacos hot, with lime wedges on the side for extra zing. These tacos are best enjoyed immediately, while the flavors are vibrant, and the filling is warm and fluffy. For meal prep, allow the filling to cool before storing in airtight containers. Reheat on the stovetop or microwave for a quick, nourishing meal any day of the week.
Notes
- Lentil Preparation: Unlike many dried legumes, brown lentils do not require soaking. Simply rinse them well and pick out any small stones or debris before cooking. This ensures a clean, smooth texture in the taco filling.
- Walnut Toasting: Toasting the walnuts lightly in a dry skillet enhances their natural flavor and adds a subtle crunch to the tacos. Keep an eye on them as they can burn quickly.
- Spice Adjustment: The chipotle pepper and chili powder provide warmth and depth. Adjust to taste depending on your preferred spice level. Removing seeds or using less adobo sauce can reduce heat without sacrificing flavor.
- Cauliflower Rice Texture: Cook the cauliflower just until softened; overcooking can make it mushy and less texturally interesting.
