Roasted Cauliflower Lentil Tacos with Salsa Verde

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  • Total Time: 0 hrs 20 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 8 servings

A simply delicious taco recipe made with tender roasted cauliflower, spiced lentils and a fresh homemade tomatillo salsa verde.  



    1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

    2. Place cauliflower florets in a large mixing bowl and add olive oil to coat. Season with 1 tablespoons cumin, 1 teaspoon chili powder, 1/4 teaspoon garlic powder and pepper. Coat evenly.

    3. Arrange seasoned cauliflower evenly on the parchment-lined baking sheet.

    4. Roast for 30 minutes, turning half way through. While cauliflower is roasting, prepare lentils and salsa verde.

    5. Place uncooked lentils into a medium-size saucepan. Cover with water and bring to a boil for 1 to 2 minutes. Drain lentils and add them back to saucepan. Add onion, remaining 1 teaspoon cumin, remaining 1/2 teaspoon chili powder, bay leaf and 2 cups water.

    6. Over medium-low heat, simmer for 20 minutes or until water absorbs. Set aside.

    7. To prepare the salsa verde, combine tomatillos, onion and water in a medium-size saucepan. Bring to a simmer for 10 minutes, until tomatillos soften, then drain.

    8. In a high-speed blender or food processor, combine tomatillos, onion, remaining 1/4 teaspoon garlic powder, jalapeño peppers, cilantro, lime juice and salt. Blend until smooth and set aside.

    9. In a small cast iron skillet or frying pan, individually warm the tortillas over medium-low heat.

    10. To assemble, pile heaping spoonfuls of spiced lentils, roasted cauliflower and salsa verde in folded, warm tortillas. Garnish with chopped cilantro and sliced radishes, if desired.

    For a more mild salsa, remove the seeds from the jalapeños and/or use only 1 jalapeño.


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