Cauliflower & Lentil Tacos with Cabbage Slaw & Cashew Queso

Looking for a dinner that checks all the boxes—flavorful, high-protein, veggie-forward, and weeknight doable?

These Cauliflower & Lentil Tacos with Slaw and Cashew Queso are a Dirt on Vegetables favorite for good reason.

I started with roasted cauliflower tossed in smoky spices, fold in protein-packed lentils, layer in a tangy cabbage slaw for crunch, and finish with a dreamy, dairy-free cashew queso that you’ll want to put on everything. Whether you’re feeding your family or hosting taco night with friends, this recipe brings big flavor and nourishment to the table.

I have been on a real taco kick lately and it does NOT have to be Tuesday to get me in the mood for one of these bad boys.

Did I get my kids on board with eating these? Kind of!

They ate (or tried) all of the components of these tacos and I will call that a win. They are in this phase right now where they are more interested in trying the separate ingredients of a recipe in favor of just eating the actual dish as it is supposed to be eaten… but hey… at least they are eating their veggies and legumes .

Taco night just got a glow-up. These cauliflower and lentil tacos are proof that plant-based meals don’t have to be boring or complicated—they just need the right balance of texture, spice, and creamy goodness.

Cauliflower & Lentil Tacos with Cabbage Slaw & Cashew Queso

Ingredients:

• 1 head cauliflower, chopped into florets

• 1 cup cooked lentils

• 1 tbsp olive oil

• 1 tsp each: smoked paprika, cumin, garlic powder, salt

• 8 corn tortillas

Slaw:

• 2 cups shredded cabbage

• 1 shredded carrot

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup or honey

• Pinch of salt

Cashew Queso:

• 3/4 cup raw cashews (soaked 1 hour)

• 1/2 cup water

• 2 tbsp nutritional yeast

• 1 tsp garlic powder

• Juice of 1/2 lemon

• 1/4 tsp salt

Instructions:

1. Toss cauliflower with oil and spices. Roast at 425°F for 25 mins.

2. Mix slaw ingredients and set aside to marinate.

3. Blend queso ingredients until smooth.

4. Warm tortillas. Fill with lentils, cauliflower, slaw, and drizzle with queso.

Protein: ~17g per 2 tacos

Optional add-on: Add a few beef or chicken taco strips on the side

If you try this recipe, tag me on Instagram [@thedirtonvegetables] or leave a comment below. And if you’re ready to bring more gut-loving, plant-powered meals into your week, let’s work together one-on-one!