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Food Writer and Photographer

Kate Taylor is a self-taught photographer and cook from Oklahoma. She started her blog Cookie and Kate in 2010 and named it after her 'side kick'—her pet dog named Cookie.

Cookie is a jaunty spotted mutt who makes friends everywhere she goes. She describes Cookie as her 'eager four-legged assistant, my chief crumb catcher and the best companion a girl could ask for' after adopting her in 2009.

Kate believes cooking should be fun and recipes, flexible. She chooses not to cook meat, so all of the recipes on Cookie and Kate are vegetarian. She believes in eating whole foods, which are foods that are as close to their source as possible. She is also an avid supporter of the occasional indulgence and likes to have a laugh with friends over drinks as much as possible.

More from Kate Taylor

Kate Taylor of Cookie and Kate

Roasted Cauliflower and Seasoned Lentil Tacos

Roasted Cauliflower and Seasoned Lentil Tacos

Recipe created by Kate Taylor, from Cookie+Kate on behalf of the USA Dry Pea and Lentil Council.

4 Person(s)
Preparation time
Cooking time

Super easy



  • 1 large head of cauliflower, sliced into bite-sized florets
  • 3 tbsp olive oil
  • salt
  • pepper


  • 1 tbsp olive oil
  • 1 cup yellow or white onion, chopped
  • 2 large garlic cloves, pressed or minced
  • 2 tbsp tomato paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3/4 cups brown lentils, picked over for debris and rinsed
  • 2 cups vegetable broth or water

Chipotle sauce

  • 1/3 cup mayonnaise
  • 2 tbsp lime juice
  • 3 tbsp adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
  • salt
  • pepper

Everything else

  • 8 small, round corn tortillas
  • 1/2 cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)


To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 35 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer. 

To prepare the chipotle sauce, whisk together the ingredients and set aside (if you have no choice but to use whole chipotle peppers from the can, use a blender to purée it all). Once the lentils are done cooking, drain off any excess liquid, then cover and set aside. Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately. 

Once all of your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.

Recipe notes

Difficulty of recipe preparation: Easy

Preparation time: 15 mins 

Cooking time: 1 hour

Makes: 6