Comments on: Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

By: Cookie and Kate

Cookie and Kate — Wed, 02 Sep 2026 01:57:49 +0000

In reply to Joan. Hi Joan, yes you can use green.

By: Joan

Joan — Tue, 01 Sep 2026 22:23:35 +0000

Can you make this with green lentils? Not a fan of brown.

By: Erika

Erika — Tue, 25 Aug 2026 23:43:10 +0000

This recipe was DE-LISH!! Thank you!! I swapped out the tortillas with thin sliced roasted potatoes to make nachos!

I just cooked the potatoes on a separate sheet pan with the cauliflower. Then layered with cheese, lentils, cauliflower, the sauce and topped with cilantro & sliced radish

By: chris wells

chris wells — Sat, 01 Aug 2026 12:31:23 +0000

these were fantastic! i only made one change-i used sour cream with hidden valley ranch dry seasoning and franks red hot sauce and a splash of milk. i didnt have chipotle peppers in adobo- these were a good way to ease into a more plant based menu- hubby liked these too. Anyway,thanks for inventing these tacos!

By: savannah

savannah — Wed, 01 Jul 2026 06:53:18 +0000

Amazing recipe. Has never failed. I use red lentils and it cooks quickly and turns out perfectly every time. It’s especially good when you’ve run out of ideas for what to cook on a Thursday and need something quick.

By: Nathaly

Nathaly — Fri, 19 Jun 2026 11:21:01 +0000

Amazing recipe!! Me and my husband love the flavor combination and we eat it almost once a week now. Thank you for this (L)

By: Heather S

Heather S — Fri, 05 Jun 2026 12:32:53 +0000

These were sooo good! I made them tonight and the only change I made was to use flour tortillas, because I already had some. They were great! I was surprised by how much everyone liked them. We didn’t miss the meat at all!

By: Madeline MacKenzie

Madeline MacKenzie — Thu, 04 Jun 2026 13:00:59 +0000

In reply to AAM. Thanks for the reply and suggestion, I will absolutely do this from now on!

By: Cookie and Kate

Cookie and Kate — Fri, 29 May 2026 03:50:44 +0000

In reply to AAM. Thank you for sharing!

By: AAM

AAM — Fri, 15 May 2026 15:54:46 +0000

In reply to Madeline MacKenzie.

I know this message from a while ago, but maybe it’ll be helpful to you or someone else that comes across it. When I get a can of chiles in adobo, I just blend the whole thing into a paste and freeze them flat in zip locs. That way I can just break off a chuck and let it thaw when I want to make a sauce. Technically this is a little bit spicier than just the sauce, but honestly not by much (and not enough to forego the convenience of this process). Since I am usually mixing the chile mixture with some kind of dairy (mayonnaise, greek yogurt, etc) I don’t find the increased spiciness to really be much of a problem for me.