Lentil and Cauliflower Curry Tacos


Lentil and Cauliflower Curry Tacos with Avocado

Yield 8 servings

These vegetarian tacos are made with roasted cauliflower, marinated lentils, and a curry  sauce for a tasty, nutritious, flavorful dinner solution!


  • 1 medium head cauliflower, trimmed, separated into florets
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 8 yellow corn tortillas, heated as directed on package
  • ¼ cup curry sauce
  • 1½ cups Lemony Marinated Lentils
  • ½ medium avocado, pitted, peeled and coarsely chopped
  • ¼ cup chopped fresh cilantro


Heat oven to 425°F. Place cauliflower florets in a large bowl. Drizzle with 2 Tablespoons oil; sprinkle with ½ 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.

Spoon sauce on each tortilla; top with about ½ 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.