Lentil and Cauliflower Tacos with Avocado


Lentil and Cauliflower Tacos with Avocado

Yield 8 servings

These vegetarian tacos are made with roasted cauliflower, marinated lentils, and a curry mole sauce are a tasty, healthy, and quick dinner solution!


1 medium head cauliflower (2 lb), trimmed, separated into florets

2 tablespoons Riojana or California Olive Ranch olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

8 yellow corn tortillas, heated as directed on package

1/4 cup Freak Flag Foods Curry Mole Sauce

1 1/2 cups Lemony Marinated Lentils

1/2 medium avocado, pitted, peeled and coarsely chopped

1/4 cup chopped fresh cilantro


  1. Heat oven to 425°F. Place cauliflower florets in a large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt, cumin, and chili powder. Stir until evenly coated. Arrange on a large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
  2. Spoon sauce on each tortilla; top with about 1/2 cup roasted cauliflower and 2 tablespoons marinated lentils and avocado. Garnish with fresh cilantro, if desired. Serve with remaining lentils.

Make it your own: add marinated tofu, cooked ground turkey, or steak for some added protein.

The cauliflower can be made ahead and refrigerated.