Preheat a cast iron or stainless steel skillet over medium heat.
While the skillet preheats, chop the onion.
Spray the pan with non-stick (olive oil or avocado oil) and add the onions. Cook 2-3 minutes.
Once the onions have cooked 2-3 minutes, add the frozen cauilflower rice and stir well. Cook 3-4 minutes.
Add the rest of the ingredients and stir well. Cook for 8-10 minutes allowing all the ingredients to come together.
Serve as tacos, burritos, nachos or on salads.
Other flavors to add:
Spicy: Add red pepper flakes, cayenne pepper, pickled or fresh jalapenos
Smoky: Add chipotle in adobo, ground dried chipotle pepper
Fridge: Store the leftover lentil cauliflower taco meat in an air tight container for up to 5 days. I would wait to assemble the tacos, nachos, burritos until right before serving as the tortillas tend to get soggy in the fridge over time.
Freezer: Store leftover cauliflower taco meat in the freezer up to 3 months. I like to store this in ½ -1 cup portions so I can take out just one serving at a time. Defrost and heat in a hot skillet for 5 minutes to ensure any excess moisture has a chance to cook off.