Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and seasoned lentils served in tortillas with creamy chipotle sauce. Hearty, flavorful, and satisfying. A vegetarian taco night option that rivals meat-based versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large head of cauliflower, sliced into bite-sized florets
- 2 to 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped yellow or white onion
- 2 large garlic cloves, pressed or minced
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 cup brown lentils, picked over for debris and rinsed
- 2 cups vegetable broth or water
- ⅓ cup mayonnaise
- 2 tablespoons lime juice
- 2 to 3 tablespoons adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
- Salt and freshly ground black pepper, to taste
- 8 small, round corn tortillas
- 1/2 cup packed fresh cilantro leaves*
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 2072mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1977mg
- Calcium
- 249mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.