1 cup sprouted lentils
1 head cauliflower, cored and broken into small bite size florets
1 T coconut oil
1 medium yellow onion, diced
1 jalapeno, seeded and minced
2 cloves garlic, minced
4 tsp chili powder
2 tsp ground cumin
½ cup of your favorite tomato sauce or tomato puree
1 tsp salt
½ tsp ground black pepper
½ cup chopped cilantro
1 large head of romaine
1 lime cut into wedges
1 avocado cut in slices
For the taco filling: Rinse the lentils and drain well.
Combine the lentils and 3 cups water in a small saucepan.
Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
Drain off excess water and set the lentils aside.
Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
Heat the coconut oil in a large skillet over medium heat.
Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
Combine with chopped cilantro and place mixture over romaine leaves
Top with fresh lime juice, avocado and salsa