1cupbrown lentilsuncooked, or 3 cups cooked lentils
1large head cauliflower(or 24-32 ounces of frozen riced cauliflower)
2tablespoonsmild chili powderdivided
1teaspoonsaltor to taste
1/4-1/2teaspoonchipotle powder or cayenne pepperto taste
Generous grating black pepper
Salt to taste
If you’re starting with uncooked lentils, rinse and drain them and place in a medium-sized saucepan with 3 cups of water, 2 cloves of minced garlic, and a little salt, if desired. Bring to a boil, reduce heat to low, cover and cook until just tender, about 20 minutes. 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! (If you’re using frozen cauliflower rice, skip this entire step and just add it to the pan, still frozen, in the next step.)
Once the cauliflower is grated, heat a very large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to brown. Add the cauliflower and garlic and saute for 3-4 minutes. Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes.
Drain the lentils well and add them to the skillet. Add the remaining chili powder and all remaining seasonings. Cook on medium until heated through and flavors are combined. 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. Serve with salsa. Allow about 3 tortillas per person. (Here’s how to make your own tortillas.)
This recipe is naturally zero points (without tortillas) on the Weight Watchers Freestyle program.