Cauliflower and Lentil Tacos

Informations supplémentaires

35 min. | 443 kcal | easy | Family, Vegetarian | Printable version

1. Setup Cut the cauliflower into small pieces. Cut the cucumber into small dices. Chop the onion and the cilantro. Drain and rinse the lentils.

2. Marinate the cabbage Mix the cabbage with 1 to 2 tbsp. of wine or cider vinegar, 1 tbsp. of sugar, a drizzle of oil, some salt and some pepper.

3. Cook the lentils Warm up a drizzle of oil in a pan over medium-high heat. Cook the onion for 2-3 minutes. Add the lentils, 0.5 ^2P | 0.5 ^3P of the broth cube and 1/2 ^2P | 3/4 ^3P cup of water. Bring to a boil and cook until the water has completely evaporated. Remove from the pan.

4. Cook the cauliflower Add a drizzle of oil to the pan. Cook the cauliflower with the spices over medium-high heat for 8-10 minutes or until browned and tender.

5. Make the sauce Mix the sour cream with the cucumber, the cilantro, the juice of half a lime and 2-3 tbsp. of water. Add salt, to taste.

6. Plate your dish Warm up the tortillas, to taste. Garnish with the lentils, the cauliflower, the cabbage and the sour cream. Add some lime juice, to taste. Bon appétit!

4unitWheat tortilla(s) 6in

0.5unitCauliflower

200mlGreen Lentils

2unitSour Cream

100gSliced red cabbage

1unitLebanese Cucumber(s)

0.5unitYellow Onion(s)

1unitCilantro

10gTaco Spice

0.5unitVegetable Broth Cube(s)

What you need Pan, Bowls, Strainer.

443 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 77g

26%

fat 8g

12%

cholesterol 5mg

fiber 13g

52%

protein 21g

saturated 3g

15%

sodium 416mg

17%

sugar 11g

trans 0g