This is one of those recipes that I wished photographed better. It was so delicious and has so many wonderful things going for it. I wish it also had beautiful photos going for it because some recipes taste so good, they deserve to go viral. Alas, the photos aren't super gorgeous, but don't let that disuade you from this amazing recipe. Yes, it's meatless, but it's full of protein and flavors that won't leave you minding. Go ahead and try this great vegetarian dish tonight. You can even easily make it vegan by substituting out the mayo!
Ingredients:
1 large head cauliflower, chopped into 1/2 to 1/4 inch pieces
1 large onion, diced
2 garlic cloves, minced
2 tabespoons tomato paste
1/2 tsp ground cummin
1/4 tsp chili powder
3/4 cup red lentils
2 cups chicken stock
3 tablespoons olive oil
1/3 cup mayonaise
juice of 1/2 a lime
1 tablespoon southwest chipotle seasoning
tortillas
1 bunch cilantro
salt and pepper
Directions:
Toss your cauliflower in 2 tablespoons of olive oil, salt, and pepper. Roast in even layer on baking sheet at 425 for 25-30 minutes, stirring 1/2 way through. In a medium sized warm 1 tablespoon olive oil over medium heat. Saute your onion and garlic with salt until onions have softened. Add your tomato paste, cumin, and chili powder and saute for 1 more minute. Add your lentils and broth. Simmer uncovered for 15-20 minutes until lentils are cooked through. In a small bowl whisk together your mayo, lime juice, chipotle seasoning, and some salt and pepper. Warm your tortillas and layer your lentils, cauliflower, and chipotle sauce on top, garnish with cilantro.
My friend loves to double the beans in this recipe and eat the beans as left overs throughout the week. This was a delicious dinner menu for those nights when you forget to thaw a protein or are looking for something for meatless Monday. We hope you enjoy it!
Ingredients:
1 large head cauliflower, chopped into 1/2 to 1/4 inch pieces
1 large onion, diced
2 garlic cloves, minced
2 tabespoons tomato paste
1/2 tsp ground cummin
1/4 tsp chili powder
3/4 cup red lentils
2 cups chicken stock
3 tablespoons olive oil
1/3 cup mayonaise
juice of 1/2 a lime
1 tablespoon southwest chipotle seasoning
tortillas
1 bunch cilantro
salt and pepper
Directions:
Toss your cauliflower in 2 tablespoons of olive oil, salt, and pepper. Roast in even layer on baking sheet at 425 for 25-30 minutes, stirring 1/2 way through. In a medium sized warm 1 tablespoon olive oil over medium heat. Saute your onion and garlic with salt until onions have softened. Add your tomato paste, cumin, and chili powder and saute for 1 more minute. Add your lentils and broth. Simmer uncovered for 15-20 minutes until lentils are cooked through. In a small bowl whisk together your mayo, lime juice, chipotle seasoning, and some salt and pepper. Warm your tortillas and layer your lentils, cauliflower, and chipotle sauce on top, garnish with cilantro.
My friend loves to double the beans in this recipe and eat the beans as left overs throughout the week. This was a delicious dinner menu for those nights when you forget to thaw a protein or are looking for something for meatless Monday. We hope you enjoy it!