Your next Taco Tuesday just got a little better. Super easy to make and the cauliflower absorbs all the tacoy flavor of the seasoning. This would also rock in a burrito or as a burrito bowl over rice. The taco-bilities are endless.
1smallhead of cauliflower, broken up into small florets
1-2cupsof cooked lentils
1teaspoonof smoked paprika
½teaspoonof garlic powder
½teaspoonsof chili powder
a few shakes of peper
½of an onion, diced
3cloves garlic, minced
½of an avocado, chopped small
Small corn tortillas
Chipotle Mayo Dressing (optional)
If you need to cook your lentils, start that first!
Break up your cauliflower into small florets then roast (no oil...unless you want to) for 20 minutes at 350°
To make the spice mix, combine all spices in a large bowl. That's the cumin, paprika, oregano, garlic powder, chili powder, salt, and pepper. OR just use a pre-made taco seasoning!
About 5 minutes before the cauliflower is done roasting, saute the diced onion for a few minus. You can use broth in place of oil to do this.
When cauliflower is done, toss it in the spice bowl and coat it evenly. Then throw it in the pan with the onions and add the garlic. Add broth as need, just a little at a time. Cook about 5 more minutes
To make the Chipotle Mayo, mix together
Assemble those bad boys with you favorite toppings and...
This taco filling is also perfect in burritos or rice bowls.
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