Cauliflower Taco Salad

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author: (Inspired by Jason Wrobel’s Recipe)
Serves: 4

Ingredients
  • 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)
Instructions
  1. For the taco filling: Rinse the lentils and drain well.
  2. Combine the lentils and 3 cups water in a small saucepan.
  3. 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).
  4. Drain off excess water and set the lentils aside.
  5. Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
  6. Heat the coconut oil in a large skillet over medium heat.
  7. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
  8. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
  9. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
  10. 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.
  11. Combine with chopped cilantro and place mixture over romaine leaves
  12. Top with fresh lime juice, avocado and/or sour cream