I love cauliflower AND I love tacos. So, when a friend swore to me that “You can’t even tell it’s not beef!”, I was suspect, but intrigued.
Let me be clear: you can tell it’s not beef. But, it’s still quite tasty. (Although Michael would like to point out that it’s yet another way I try to turn cauliflower into decidedly non-cauliflower foods. In fact, his suggestion was that it would be fine…mixed with some meat. Win some, lose some)
How to eat it if you’re WLC-ing? Try lettuce wrap tacos, over sauteed veggies or on top of some roasted sweet potato rounds and top it with a bit of guacamole. Or, just put an egg or two on top, add a dash of guacamole and/or hot sauce, and call it a day.
Fair warning: this recipe makes A LOT of food. If you don’t want 4-6 servings of something that doesn’t freeze well, do yourself a favor and cut the recipe in half before you begin!
Tex-Mex Cauliflower & Lentils
Adapted from Jason Wrobel
- 1 c. dry lentils, rinsed and drained
- 3 c. water
- 2 T. olive oil
- 2 medium onions, diced
- 1-2 jalapeno, seeded and chopped
- 1 head cauliflower, pulsed in food processor
- 4 cloves garlic, minced
- 2 T. chili powder + additional
- 2 t. cumin
- kosher salt
- black pepper
- 1 (14.5 oz.) can tomato sauce
- optional: taco seasoning and cayenne for additional seasoning at end
- Bring lentils and water to a boil in a small saucepan. Cover and reduce hit to low. Simmer until lentils are soft, about 30 minutes. Drain and set aside.
- Heat a large skillet over medium heat. When hot, add olive oil and swirl to coat. Add onions and jalapeno and cook, stirring occasionally, until onion is slightly translucent, about 5-7 minutes.
- Add cauliflower, garlic, and spices and stir to combine. Cook, stirring occasionally, for 4-5 minutes.
- Add tomato sauce and stir to combine. Cook another 3 minutes.
- Stir in cooked lentils. Taste for seasoning and add salt, black pepper, and additional chili powder, cumin, and taco seasoning to taste.