Roasted Cauliflower Lentil Tacos with Salsa Verde
Total Time: 00h 40m
Hands-on Time: 00h 20m
Makes: 8 servings
A simply delicious taco recipe made with tender roasted cauliflower, spiced lentils and a fresh homemade tomatillo salsa verde.
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Ingredients
- For the Cauliflower and Lentils:
- 1 head cauliflower, chopped into florets
- 3 tablespoons olive oil
- 2 teaspoons Simply Organic Cumin, divided
- 1 1/2 teaspoon Simply Organic Chili Powder, divided
- 1/4 teaspoon Simply Organic Garlic Powder
- 1 teaspoon Simply Organic Get Crackin'
- 3/4 cup green lentils, rinsed
- 6 cups water, divided
- 1/2 white onion, peeled and diced
- 1 Simply Organic Bay Leaf
- For the Salsa Verde:
- 8 tomatillos, husks removed and quartered
- 1/2 white onion, peeled and diced
- 4 cups water
- 1/4 teaspoon Simply Organic Garlic Powder
- 2 jalapeño peppers, stems removed
- 3 tablespoons cilantro, stems removed, plus more for garnish
- Juice of 1 lime
- 1/2 teaspoon sea salt or pink Himalayan salt
- For Assembly:
- 8 corn tortillas
- Fresh cilantro, chopped, for garnish (optional)
- Radishes, thinly sliced, for garnish (optional)
Directions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, combine cauliflower and olive oil. Toss until evenly coated. Season with 1 teaspoon cumin, 1 teaspoon chili powder, garlic powder and black pepper. Toss until evenly coated.
- On baking sheet, evenly arrange cauliflower. Roast for 15 minutes, flip cauliflower, then roast for 15 more minutes. Remove from oven.
- In a medium-sized saucepan, combine lentils and 4 cups water. Bring to a boil for 1 to 2 minutes, then drain.
- Add onion, remaining 1 teaspoon cumin, remaining 1/2 teaspoon chili powder, bay leaf and remaining 2 cups water. Stir until well combined.
- Over medium-low heat, simmer for 20 minutes, until water absorbs.
- In a medium-sized saucepan, combine tomatillos, onion and water. Bring to a simmer for 10 minutes, until tomatillos are soft, then drain.
- In a high-speed blender or food processor, combine tomatillos and onion mixture, garlic powder, jalapeños, cilantro, lime juice and salt. Blend until smooth.
- To Assemble:
- In a small cast iron skillet or frying pan over medium-low heat, individually warm tortillas.
- Divide heaping spoonfuls of lentils, cauliflower and salsa verde among the tortillas. Garnish with cilantro and radishes, if desired.
- For a more mild salsa, remove the seeds from the jalapeños and/or use only 1 jalapeño.
