Cauliflower Lentil Tacos

Author: Jason Wrobel

Serves: 4 to 6

Ingredients
Guacamole
6 ripe avocados, halved, seeded and peeled
1½ cups diced red onion
3 medium-sized jalapeno peppers, stemmed, seeded, and minced
¼ cup plus 2 tablespoons fresh cilantro, finely chopped
¼ cup fresh lime juice
1½ teaspoons sea salt
¾ teaspoon ground cumin
1 pinch ground black pepper, to taste
1 pinch cayenne pepper, to taste (optional)
1½ ripe medium tomatoes, seeds and pulp removed, diced

Taco Mix
1 cup green or brown lentils
3 cups water
1 head cauliflower, stems and leaves removed, broken into 1-inch pieces
2 tablespoons olive oil
2 medium yellow onions, diced (about 1½ cups)
1 jalapeno pepper, de-seeded and minced
4 cloves minced garlic
4 teaspoons chili powder, divided
2 teaspoons ground cumin, divided
1 teaspoon ground coriander, divided
½ cup canned or homemade tomato sauce
1½ teaspoons salt, or to taste
½ teaspoon ground pepper, or to taste
One 5.5-ounce package organic taco shells
4 cups shredded romaine lettuce, reserved for topping

Instructions
Guacamole
In a medium mixing bowl, use a fork to roughly mash the avocado, leaving the texture slightly chunky. Add the chopped onion, jalapenos, cilantro, lime juice, salt, cumin, pepper and cayenne then mash the mixture some more.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Refrigerate until chilled, about an hour. Just before serving, add the tomatoes to the guacamole and gently mix.

Tacos
Rinse and drain the dry lentils thoroughly. Combine the lentils with 3 cups water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.

In a food processor, pulse the cauliflower into rice size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeno until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook another 3 to 4 minutes or until the cauliflower is tender.

Add the cooked lentils and the remaining 2 teaspoons of chili powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and the salt and pepper. Cook for an additional 3 minutes.

Scoop the Cauliflower Lentil Taco “Meat” into the taco shells, top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.

Notes
Jason’s Tip: With its hearty, chunky consistency, the Cauliflower Lentil Rice can also be served as a side dish with refried beans, guacamole, or salsa.

From veganyackattack.com