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–+ servings

Crispy Cauliflower and Lentil Tacos

Prep Time:5 minutes
Cook Time:15 minutes
Yield: 4
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Ingredients

  • 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)

Notes

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.
 
 
Kid Tip: Let your kids help dump the ingredients, mix the taco mixture, and assemble the tacos as age appropriate.

Instructions

  • 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. Some tortillas may take a bit longer so check them to make sure they are crispy when done.
  • 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!