I was inspired to make this amazing cauliflower lentil taco salad after watching one of my favorite cooking shows – “How to Live to 100” starring my friend Jason Wrobel. If you haven’t seen this show on Cooking Channel yet, it’s a must see! Jason combines some serious nutrition knowledge, with comedy and a very endearing story line. It’s like Alton Brown’s “Good Eats” gone plant-based – SO AWESOME.
On the show, Jason made tacos… but I decided to take his recipe another direction. I changed a few ingredients and made a big bad a$$ salad! I used sprouted lentils from Tru Roots, because they take less than 5 mins to cook and digest really well. You certainly can use any type of regular lentil or bean, but I love going the sprouted route when I can. This salad is filling, full of flavor and perfect to feed a crowd if you double or triple the recipe. Best of all? It’s so easy to make!
- 1 cup sprouted lentils
- 1 head cauliflower, cored and broken into small bite size florets
- 1 tablespoons coconut oil
- 1 medium yellow onion, diced
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ cup of your favorite tomato sauce or tomato puree
- 1 teaspoons salt
- ½ teaspoon ground black pepper
- ½ cup chopped cilantro
- 1 large head of romaine
- 1 lime cut into wedges
- 1 avocado cut in slices
- sour cream (optional)
- For the taco filling: Rinse the lentils and drain well.
- Combine the lentils and 3 cups water in a small saucepan.
- Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
- Drain off excess water and set the lentils aside.
- Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
- Heat the coconut oil in a large skillet over medium heat.
- Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
- Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
- Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
- Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
- Combine with chopped cilantro and place mixture over romaine leaves
- Top with fresh lime juice, avocado and/or sour cream
This recipe is now a mainstay over in my household. I love freezing leftovers for taco “meat” on demand. Hope you love this recipe as much as we do and share it with your family and friends.
P.S. I had a chance to catch up with Jason again last weekend at the Everyday Health and Wellness Conference in Fairfax, VA. I love the fact that he is from Detroit – a city that I spent a lot of time in and absolutely miss!