Roasted Cauliflower Lentil Tacos with Salsa Verde

  • Total Time: 20 mins
  •  Hands-on Time: 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 tablespoon Simply Organic Cumin Seed Ground 2.31 oz.
  • 1 1/2 teaspoons Simply Organic Chili Powder 2.89 oz.
  • 1/2 teaspoon Simply Organic Garlic Powder 3.64 oz.
  • 1 teaspoon Simply Organic Get Crackin' 3.00 oz.
  • 1 Simply Organic Bay Leaf 4 grams
  • 1 head cauliflower, chopped into florets
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup green lentils, rinsed
  • 1 white onion, peeled and halved
  • 6 cups water
  • 8 tomatillos, husks removed and quartered
  • 1/2 white onion, peeled
  • 4 cups water
  • 2 jalapeño peppers
  • 3 tablespoons cilantro, stems removed, plus more for garnish
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 8 corn tortillas
  • 4 radishes, thinly sliced (optional)


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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