These crunchy tacos are classic in every way except that they use lentils instead of ground beef. We promise you won't miss the meat in this satisfying and quick weeknight meal. A version of this recipe was last featured in 2019.
Cauliflower - Chop into florets. (If prepping right before cooking, get cauliflower in the oven before continuing with prep.) (Can be done up to 5 days ahead)
Season lentils - Combine lentils with chili powder, cumin (portion for the lentils), coriander, and red pepper flakes.
Toss cauliflower with olive oil, smoked paprika, cumin (portion for the cauliflower), and some salt and pepper. Spread out on a sheet pan. Roast, turning with a spatula halfway through cooking, until tender, ~25 minutes.
While cauliflower is roasting, set out toppings - lettuce, cilantro, cheese, sour cream, and salsa.
Next, heat a skillet with cooking oil over medium heat. Add seasoned lentils. Saute until warmed through, ~4 minutes. Taste and season with some salt and pepper.
Place taco shells on a second sheet pan (or you can place them directly on the oven rack) and toast just until warm and crisp, 2 to 5 minutes (watch closely to prevent overcooking).
When cauliflower is done roasting, squeeze lemon juice over top.
Fill taco shells with lentils and toppings. Enjoy with cauliflower on the side.