Looking for an insanely delicious and healthy crispy taco recipe that also happens to be vegetarian-friendly? Look no further than this Crispy Cauliflower and Lentil Tacos recipe! The recipe is SO simple to follow and results in such a tasty, satisfying dish. Plus, it’s perfect for any occasion – from casual get-togethers with friends to festive celebrations with family. They’re baked instead of fried and the lentils add protein and fiber, while the cauliflower gives the filling the perfect texture. You can also use the taco filling for other recipes as well – burrito bowls, nachos, taco salads…the options are endless and we can’t get enough of these! Top them with your favorite toppings and you’re good to go…we’ve been adding avocado and our dairy-free ranch or dairy-free green goddess dressing and can’t get enough!
Crispy Cauliflower and Lentil Tacos
- 1 tablespoon olive oil
- 1/2 shallot diced
- 1/3 cup crushed tomatoes, strained tomatoes, or passata, add more as needed for desired consistency
- 2 garlic cloves minced
- 1/4 cup water
- 2 cups cooked green or black lentils (we love this easy instant pot recipe or one 15-ounce container pre-cooked lentils)
- 1/2-3/4 bag frozen cauliflower rice
- 1 Taco seasoning packet OR make your own **
- 6-8 tortillas of choice – flour, cassava, or almond flour work the best
- 1 bag shredded cheese (cheddar, Mexican blend or vegan cheese)
Optional: serve with avocado slices, our dairy free ranch dressing or our green goddess dressing
** Homemade Taco seasoning recipe: 1/2 teaspoon – 1 tablespoon chili powder (adjust depending on desired spice), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano, 1 1/2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon black pepper
For babies under 1 year who are eating solids, omit the salt in the seasoning and only serve the lentil and cauliflower filling without the tortilla. You could also serve sliced or smashed avocado with nutritional yeast as a great side dish with this recipe.
Preheat oven to 450 degrees. Line a large baking sheet with Silpat or parchment paper.
Cook the filling: heat a large skillet (we love a cast iron pan) over medium heat. Warm the olive oil and then add the shallot and garlic and cook until fragrant (about 45-60 second). Don’t brown or burn the garlic.
Lower heat to medium low and add in the water, tomatoes, cauliflower rice, lentils, and taco seasoning (start with half amount of seasoning and then continue to add to desired spice level). Stir together and cook while breaking up the frozen pieces of cauliflower. Simmer for 5-8 minutes and remove from heat.
Lay tortillas on a baking sheet and bake for 1 minutes in the oven to soften them up.
Remove from the oven. Add some cheese to each taco and then add 1/4-1/3 cup of taco filling (dependent on size of tortilla). Fold the taco in half and press lightly down.
Bake for 6 minutes, flip the tacos and then bake for another 6-9 minutes. Cooking for a total of 10-15 minutes. Check in on them to make sure not to overcook them.
Remove from oven and enjoy!
Serve with avocado slices, ranch dressing as a dip, baby kale salad with green goddess dressing, some sprinkled cotija cheese. Options are endless!