As you all know very well, the more pastel coloured foods we can get our hands (and mouth) on, the better. So, when Amanda proposed Rainbow Cauliflower Tacos as the next adventure for #EatyourPastels we were more than just excited. It’s no secret everyone loves tacos – they’re adorable, bite-sized, and packed with flavour, so what’s not to adore?
Eating vegan 24/7 can be tough – I know I struggle with cutting certain foods out of my diet, especially when dining out. It’s easy to fall into the pattern of eating plain veggies and carbs and ending up a bit bored. These recipes are quick and make it easy for anyone to eat vegan at home. The tacos we made for this post use lentils as the base, instead of the traditional meat or faux products. Lentils are a great unprocessed alternative to using tofu or other protein replacers, and with the right spice blend they taste surprisingly meaty.
Scroll down for the recipe!
What you’ll need //
Lentils:
½ cup lentils
1 cup water
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp chili powder
¼ tsp cumin
1 tbsp tamari
Seasoned Cauliflower:
½ head cauliflower
1 tbsp coconut or olive oil for frying
1 tbsp taco seasoning
salt to taste
Guac:
1 avocado
¼ tsp salt
¼ tsp garlic powder
½ lime juiced
cilantro to taste
Garnish:
shredded candy cane beet
pickled onions (learn how to make your own here)
watermelon radish
nutritional yeast
tortillas
To Make:
Lentils:
Start by rinsing your lentils. Combine with water in a saucepan and bring to a boil. Once they reach the boiling point, reduce heat and simmer on low for 20-30 minutes. Keep an eye on them and add water as needed. When lentils are finished cooking, season with tamari, garlic, chili, smoked paprika and cumin.
Cauliflower:
Cut or break up cauliflower into small pieces. Add your oil of choice to a pan and fry on medium/high until golden brown. Season with taco seasoning and salt.
Quick Guacamole:
In a bowl, mash you avocado adding in all the ingredients listed until you reach desired taste. Voila! You have yourself some guac.
To assemble, be creative! We garnished our crew with some pretty pink friends; watermelon radish, shaved candy cane beet and pickled red onion. (Find the recipe here) We then sprinkled on some nutritional yeast and fresh cilantro. Enjoy these beauties with a squeeze of lime juice and maybe even a margarita!
