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Thursday, April 18, 2013

Cauliflower and Lentil Tacos

We LOVE tacos here at the Hive!  YUM!  I was a little sad that tacos might become a thing of the past, but I don't know what I was thinking.  There are so many delicious plant based taco options....I was just being silly!

These were so good they even won over my cauliflower hatin' Wolverine!   He actually congratulated me on coming up with a way to get him to eat cauliflower.  :)  Yay!

Also, this makes a ton!  We all had at least 3 tacos for dinner and there were left overs for at least 4 lunches!  I've also paired it with some Mexican Rice for a mean burrito. :)

Cauliflower and Lentil Tacos
What's In It:
1 c uncooked lentils*
3 cloves garlic, minced
3 c water

1 large head cauliflower
1 large onion, diced
1 chipotle pepper, diced
4 cloves garlic
2 T chili powder
1 t salt
1/2 t cumin
1 t smoked paprika

What To Do With It:
Rinse and drain the lentils.  Bring lentils, 3 cloves garlic, and water to a boil.  Reduce heat to a simmer, cover, and cook 20 minutes or until water is absorbed and lentils are tender.  Remove from heat and set aside.

Prepare cauliflower by removing leaves and center core.  The goal is to have the cauliflower in little crumbles.  This can be achieved with a food processor, a cheese grater, or just chopping.  If using a food processor, do so in batches and make sure you don't over process!  I usually just chop, less dishes.

Heat a large skillet over medium heat.  Add onions and chipotle pepper and cook until the onions start to brown.  Add cauliflower and garlic.  Cook 3-4 minutes.

Pour lentils into a strainer to remove any excess water.  Add the seasonings and the lentils to the skillet.  Continue to cook until warmed through and combined.

Serve with whole wheat tortillas, salsa, pickled peppers, avocado, sprouts, lettuce, etc.  

*You can also make this recipe using left over lentils.  If you're using precooked lentils, you'll need 3 cups and you won't need the water to cook them in or the first 3 cloves of garlic. ;)

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