Last Sunday I thought it would be perfect to have some crunchy tacos while we watch the football game. And my professor gave me a great recipe that she tried with her family and had great success! So I figured, why not…
You’re going to need cauliflower, doesn’t have to be huge, but if you do get a big one, to get your moneys worth, just know you’ll be having tacos for weeks!
You’re also going to need a food processor to break that cauliflower down, but not to dust! If you don’t have a food processor, you can chop it up yourself if you have the time, but I wouldn’t try using a blender (but if you do have success with a blender, let me know)!
Here’s the rest of the ingredients:
1 c. uncooked whole wheat lentils
3 c. water
6 garlic cloves, miniced
1 large onion, chopped
2 tbsp cayenne pepper (or chili powder)
1 tsp salt
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp black pepper
*add more or less to taste
Put your lentils and water in a pot on med-high to bring to a boil. Then simmer for 15-20 minutes, or until lentils have absorbed all excess water.
Throw your cauliflower in your food processor, pulse it until “rice-like”, don’t over do it to the point where it turns into dust!
Heat a large skillet over med-high heat. Add onion, cook until it browns. No you don’t need oil, and yes you have to stay there the entire time to watch it. Add garlic and cauliflower, saute for 3-5 minutes. Add 1 tbsp cayenne or chili powder, continue cooking for 4-5 minutes.
Drain lentils and add to skillet. Add remaining cayenne or chili powder and all other remaining seasonings. Cook on med heat until all flavors are combined. Add any other seasonings to taste!
Prep: 20-25 minutes / Cook time: 30-35 minutes
Top with fresh kale, Daiya cheddar shreds, a squeeze of lime!
Enjoy all those left overs!! We still have left over, and plenty of taco shells! 🙂