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How this works
Servings: 8 tacos
Ingredients
- 1 large head of cauliflower, sliced into bite-sized florets
- 3-4 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 cup chopped yellow or white onion
- 2 large garlic cloves, pressed or minced
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 cup brown lentils, picked over for debris and rinsed
- 2 cups vegetable broth or water
- 8 corn tortillas
- 1/2 cup packed fresh cilantro leaves
Chipotle Sauce:
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 2-3 tablespoons adobo sauce (from a can of chipotle peppers) or chipotle hot sauce, to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°. Toss cauliflower with 2–3 tablespoons olive oil. Season with salt and pepper, and arrange in a single layer on a large baking sheet. Roast 30–35 minutes, tossing halfway, until florets are deeply golden on the edges.
- Warm 1 tablespoon olive oil in a medium-sized pot over medium heat. Sauté onion and garlic with a dash of salt for 5 minutes until onions are softened and translucent. Add tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add lentils and vegetable broth or water. Raise heat and bring mixture to a gentle simmer. Cook, uncovered, for 20–35 minutes, until the lentils are tender. Reduce heat as necessary to maintain a gentle simmer. When ready to assemble tacos, drain off any excess liquid; then cover and set aside.
- To prepare chipotle sauce, whisk together all ingredients and set aside.
- To assemble tacos, warm tortillas individually in a pan over medium heat. Top each tortilla with lentils, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.
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