Lentil and Cauliflower Rice Taco Filling

Ingredients

• 1 cup lentils uncooked
• 1 large head cauliflower 
• 0.3 teaspoon chipotle chili powder to taste ()
• 2 tablespoons chili powder divided
• 0.5 teaspoon cumin 
• 4 cloves garlic minced
• 1 large onion chopped
• 7 servings pepper black generous
• 7 servings salt to taste
• 0.5 teaspoon paprika smoked
• 3 cups water 

Equipment

• food processor
• frying pan
• box grater

Directions

1. Remove from heat and set aside. Prepare the cauliflower “rice” by removing the leaves and bottom stem from the cauliflower. Grate the cauliflower using either a box grater or the food processor to produce rice-sized pieces. To use the food processor, cut the cauliflower into quarters and then cut or break each quarter into pieces. Process one quarter at a time, pulsing on and off, until grated. Be careful not to over-process or you’ll have cauliflower dust! Once the cauliflower is grated, heat a very large skillet over medium-high heat.
2. Add the onion and cook, stirring, until it begins to brown.
3. Add the cauliflower and garlic and saute for 3-4 minutes.
4. Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes.
5. Drain the lentils well and add them to the skillet.
6. Add the remaining chili powder and all remaining seasonings. Cook on medium until heated through and flavors are combined.
7. Add salt to taste. Makes about 7 cups of filling. To serve, place about 1/3 cup of filling in a small corn tortilla and garnish with lettuce, tomatoes, and any other fillings you like.
8. Serve with salsa. Allow about 3 tortillas per person. (Here’s how to make your own tortillas.)