Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
You're going to love this vegetarian lentil tacos recipe. Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to make a delicious taco!
Updated by Kathryne Taylor on September 5, 2024
Pop quiz! What is a “pulse,” in food terms? Pulses are the edible seeds of legumes, including lentils, chickpeas, dry peas and beans. I’ve been a big fan of pulses ever since I stopped eating meat. All of a sudden, I was craving them and cooking them all the time.
I shouldn’t have been surprised. Pulses are packed with protein, fiber and iron. Did you know that one half-cup serving of cooked lentils has twice as many antioxidants as blueberries and twice as much protein as quinoa? Plus, they’re inexpensive and an important drought-resistant crop to many people around the globe. They’re definitely a crave-worthy food, whether you’re a meat eater or not.
I’m writing about pulses today because each year, the United Nations picks a topic of global interest. They named 2016 to be International Year of Pulses because of their significant health, economic and environmental benefits. Gearing up for 2016, the UN asked each country to submit one pulse recipe to represent their country. The USA Dry Pea and Lentil Council reached out to me to develop a recipe to be in the running. How cool is that?!
They are running a Facebook competition to pick the winner. With your help, my recipe could be selected as the National Signature Pulse Recipe for the U.S.! You can help me out by going to the USADPLC Facebook page, and voting for mine by Liking the photo. Please do! You’d make this food geek really happy. (Update: Voting is over, and this recipe won! Thank you tremendously for your support!)
Watch How to Make Roasted Cauliflower and Lentil Tacos
We’ll talk about these tacos when you get back. They’re a little out there, I know. I discovered that golden, roasted cauliflower makes a great taco filling when I was in Austin. It’s a little crispy, a little chewy and totally perfect.
I cooked up some lentils that are seasoned with onions, garlic, tomato paste, cumin and chili powder. Top all that off with a drizzle of spicy, creamy chipotle sauce and some fresh cilantro, and you have one tasty taco. Not to mention, affordable and good for you, too!
Please let me know how these lentil tacos turn out for you in the comments! Looking for more fun taco recipes? I’ve got you covered right here.
Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
You’re going to love this vegetarian lentil tacos recipe. Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to make a delicious taco! Recipe yields 8 modestly portioned tacos.
Ingredients
Cauliflower
- 1 large head of cauliflower, sliced into bite-sized florets
- 2 to 3 tablespoons olive oil
- Salt and freshly ground black pepper
Seasoned lentils
- 1 tablespoon olive oil
- 1 cup chopped yellow or white onion
- 2 large garlic cloves, pressed or minced
- 2 tablespoons tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¾ cup brown lentils, picked over for debris and rinsed
- 2 cups vegetable broth or water
Chipotle sauce
- ⅓ cup mayonnaise
- 2 tablespoons lime juice
- 2 to 3 tablespoons adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
- Salt and freshly ground black pepper, to taste
Everything else
- 8 small, round corn tortillas
- ½ cup packed fresh cilantro leaves*
Instructions
- To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
- Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquid evaporates before the lentils are done. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.
- To prepare the chipotle sauce, just whisk together the ingredients and set aside (if you have no choice but to use whole chipotle peppers from the can, use a blender to purée it all).
- Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.
- Once all of your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.
Notes
Make it vegan/dairy free/mayo free: Substitute vegan mayonnaise or, better yet, check out A Couple Cooks’ tahini chipotle sauce! (For what it’s worth, I tried making this sauce with yogurt and it really missed the mark. Mayo is much better.)
Make it gluten free: Be sure to use 100% corn, certified gluten-free tortillas.
Chipotle sauce tip: If you have leftover sauce and peppers, pour the leftovers into a small freezer bag, then squeeze the air out of the bag and flatten out the bag. Store it in the freezer, flat, and you can just pull off as much as you need and defrost it!
*Cilantro note: For those who dislike cilantro, substitute some fresh spring greens instead.
If you love this recipe: Check out my other taco recipes and lentil recipes!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This recipe was created for USDAPLC as part of their National Signature Recipe Contest and I was compensated for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Hi,
Could I make the lentils and cauliflower a couple of hours ahead of time and then eat a bit later? Would like to make these for a couple of my girlfriends but would rather not be cooking when they are here.
Thanks
Naomi
Hi Naomi! I do find that this recipe reheats pretty well. I hope you love it!
This recipe was a hit with my family! A keeper for sure. Thank you! All the recipes I have tried so far on your site have been winners!
These tacos are outstanding! Made exactly as the recipe states but added Valentina hot sauce when putting together for extra heat! Will be going on rotation! Better than any meat taco I’ve had and no bloat heavy feeling afterwards!
Made these today and I’m in loveeee. I liked that the ingredients were basic staples and I already had most of them. Definitely will be making these again as a new go-to.
I’m glad to hear that, ED!
One of my favorite taco recipes! I usually don’t bother with the chipotle, and just mix a little sriracha with the mayo. This recipe is easy and delicious!
Thank you for sharing, Jenna! I appreciate your review.
Delicious. I loved these tacos as did my family. So easy. I soaked the lentils to reduce cooking time (and adjusted liquid) and used store bought Chipotle Mayo because Chipotle options aren’t as common in Australia.
Thank you.
I’m glad to hear that, Holly! Thank you for your review.
Your dishes are amazing. I got your cookbook for Christmas , regards from Australia. We love this on.
I love these tacos so much!!!!! And the chipotle sauce is INSANELY good!
I agree with you too, Tess!
I make so many more vegetarian meals after discovering your website. This one is a favourite – have made it twice in the last week!
I’ve been cooking plant based meals for years, but have rarely found a recipe that will make me write a review. This recipe is perfect just as it is. The chipotle sauce that goes with it is killer, so don’t miss it. This blog has won my loyalty.
I’m excited this recipe had you leave a review and that you loved it! Thank you for sharing.
This is a regular in our monthly rotation. Lentils and cauliflower: two things my boyfriend was very wary of. The magic sauce brings everything together and now it’s one of our favorite recipes!
Made this with the tahini chipotle sauce. Used a kale slaw in place of the cilantro and added black beans to the lentils when they were done. Also used a little plain Greek yogurt on the warm tortilla. I roasted the cauliflower in a coating that included additions of turmeric and paprika. We all loved it and will definitely make it again.
That’s great to hear! Thank you for your review.
Had these for dinner tonight with quick pickled red onions and it was delicious! Thank you for another great recipe.
Made these last night and they are so good! And easy prep. My partner and I loved them – there probably should have been leftovers but we did not leave enough :) I’ve already sent this recipe to at least two people!
Wonderful, Destany! I’m glad you enjoyed it.
Absolutely love this recipe! Anytime I’m making beef tacos for the family I make this for me and my two year old (she loves the lentils!). My husband even liked it (and he’s all about having meat at every meal), but he can’t eat it because of all the insoluble fiber due to his Ostomy bag. I’m all about switching some of my personal meals with meatless and this website is always where I come for recipes!
Please help me with choosing the best tortilla for this recipe our tortillas literally crumbled so we had to serve and eat with fork and knife. Any suggestions? Oh they were delish any way!
Oh no! What do you want? I enjoy Stacey’s Organics for whole wheat and Mi Rancho can be a good option. Or, check to see if your grocery store carries any local brands.
Hi Kate! We are so glad that we found your website. My boyfriend and I have started trying to eat vegetarian during the week and these recipes are amazing!! I made this last night for the second time and made the change to amp up the cauliflower with a little cayenne and Slap yo Mama seasoning and then added your lime marinated kale to it as well. We used whole wheat tortillas and wrapped them up a grilled them. Yummy!!! Thanks again. :)
I’m happy you found it too, Traci! Thank you for taking the time to comment.
I love cooking and pretty much never cook the same dish twice, but this is so nutritious, comforting and pantry-friendly that I can’t resist and actually made this 3 times in the last 6 weeks already. Sooooooooo freaking good! PS. The lentils though, took a bit longer to cook (close to an hour in my case), I think because the salt in the stock makes them retain their toughness.
This was finger lickin good! Adding to my “must make again” list! I added some pico de gallo and a sprinkle of cotija cheese.
This is a staple recipe in our house. When I’m in a hurry, I swap out the lentils for Refried beans. Delicious every time!
I’m excited you enjoyed it, Jackie! Thank you for your review.
Wow! I had a left over cauliflower head in the fridge and this recipe was perfect for it – so simple and also soooooo delicious. The cauliflower and lentil mix works perfectly together – I did substitute Mayo for Greek yogurt and it was still super delic (thanks reviews!) I also did add some Mexican mix to the lentils to give it a kick, can’t wait to have them again :)
Thank you for sharing, Georgia! I’m delighted you enjoyed them.
I love this recipe but after making a recipe a few times I always look for ways to save on dishes because I’m super lazy. Here are two easy ways to simplify if you’re short on time/lazy like me:
– Use leftover beans or a can of refried beans instead of cooking lentils from scratch
– Drizzle chipotle ranch dressing or a similar pre-made sauce on top instead of making the sauce (it only saves a minute or two, but still!)
Thank you for sharing how you change it up, Ruthie!
So good! Thanks for sharing.
We use this recipe once a week! Its delicious and easy!
I love that! Thank you for your comment.
So yummy! Loved the added cauliflower and so did the whole family. the sauce was amazing and the lentils were perfect!
Wondered if 1/2 mayo and 1/2 greek yogurt would make the sauce a little more nutritious. also, the calorie count seemed a bit steep
Can i substitute canned lentils? Or dry green ones?
Sure, you will just need to adjust your seasonings for the canned lentils. Dried you will follow the recipe as is. I hope you love it!
This was amazing. I am not vegan or vegetarian but I’ve been trying to eat more vegetables and so I saw this and thought it looked interesting. I’m so glad I tried it I didn’t miss the meat at all. I also put it over some tortilla chips as nachos and it was even better!
This looks great! Are the lentils canned or dry though?
These are dried lentils, see the cooking instructions. I hope you like them!
I make these often because my kids request them! My daughter will tell me not to make them unless she will be home for dinner because she gets so sad when she misses out! The chipotle sauce is a little too much for them though…
I love that! Thank you for sharing, Ange. I appreciate your review.
We’ve been aiming to eat vegetarian at least four days a week in an exercise to eat less meat. My husband was convinced lentils were disgusting until I made this. He’s a huge fan of Mexican food. We’ve had these once a week for a couple of weeks now and it’s a HUGE hit!
I’m happy you are all able to enjoy these, Kate! Thank you for your review.
Love this one! It’s become part of our usual rotation :) we like to call it a chipotle mayo delivery mechanism
Obsessed with these and can’t stop making them!! The cilantro really makes it
I love that, Jordan! Thank you for your review.
I love this recipe! I top mine with some sliced radishes marinated in olive oil, vinegar, salt and pepper for a little extra crunch. They were a hit with my very picky mother too!
That sounds delicious, Claire! Thank you for your review.
Well I already know that this is going to be fantastic so I am giving it a pre 5 star rating! I cook mostly vegetarian but love branching out and getting new ideas from creative chefs such as yourself. Also going to subscribe to your website…thanks for awesome recipes!
My kids (9 & 12) were initially unsure about this one… but quickly devoured firsts and came back for seconds. My husband, too. I added purslane in with the cilantro. Might add cabbage or something else fresh/crunchy next time (radish, or a slaw?) But flavors and combinations were on point. All voted for it to be made again.
Hooray! I’m glad they ended up loving it. I appreciate your review. For crunch, either option would be delicious!
I’m a 17 year old confirmed meat eater and me and my brothers loved this so much. Having it again very soon!
WoW ! These came out so delicious. I ended up cooking the cauliflower in water for 8 min in the microwave and sautéed them after with olive oil and salt on a skillet instead of using the over and they came out perfect. Amazing recipe !
Thank you, Janice! I’m happy you loved it.
This was delicious! We made it two nights in a row. Will make a double batch next time!
I love it! Thank you for your review.
This was delicious and super satisfying! I made it on the recommendation of two other friends who had also made it. I skipped the chipotle sauce and had it with guac and hot sauce.
I’m glad you loved it too, Savi! I appreciate your review.
I made this tonight and absolutely loved it! I only had red lentils so their consistency was similar to refried beans and I only had dried chipotle seasoning for the sauce, but it was still fantastic. I am on a restricted diet so this helped me feel as though I was not missing out when my family had their weekly burritos. I have plenty of leftovers so I am going to portion them out and freeze them for future lunch/dinner options.
Amazing!! Made these as we’re trialling going vego and have to say I would eat them over meat tacos any day.
I’m happy you enjoyed them, Freya!
Holy carp this was amazing…cauliflower from the garden, added pickled onions (and forgot the cilantro somehow). Will be making this many many more times. Thank you!
You’re welcome, Lucy! Thank you for your review.
My fiance and I both love this recipe. It is super flavorful and comes together easily. Everything reheats well so it’s great for meal prep. This one is on our heavy rotation!
Great to hear, Wylie! Thank you for your review.
Can you use Green Lentils instead of brown?
Sure, those will work too. I hope you enjoy this recipe, Elaine!
Hi. I’m eager try this one. Thanks for sharing it. Do you think the lentil mixture could be frozen ahead for future meals?
I hope you love it! I haven’t tried pre-freezing. If you try it, let me know! I’m not sure how well the lentils will retain their shape.
It’s my first time posting here. I made these tonight and all the family loved them! I did not have chipotle peppers or sauce, but I had chipotle chili powder and it worked perfectly. I also had a bag of broccoli slaw (shredded broccoli) and added it on top of the taco. It gave it a crunch – a bit like fish tacos. Absolutely delicious!
I’m glad they loved them, Gina! I appreciate your review.
I’ve made this several times for my family of 8, and for guests. It’s a hit every time! So delicious! The only switch is that I make homemade flour tortillas (my corn tortillas are questionably edible), and it’s amazing!
Thanks for the recipe!!
Hi Kate, I made these cauliflower and lentil tacos and they were ah-mazing! I am hosting a dinner party for 8 (all meat eaters except me) and was wondering if you had any ideas for a side dish(es) to go along with these?
Hi! My Mexican Brown Rice and Esquites (Mexican Street Corn Salad) would be delicious options!
These tacos are delicious! This is the recipe that first brought me to Cookie and Kate (now I make a recipe from here at least once a week) and I am so glad I found it! The lentils in this are phenomenal. You can’t go wrong with these tacos!
That’s great to hear, MK! Thank you for sharing.
This was really flippin’ good! I added sweet potato too!