Ingredients
- 4 cups cauliflower
- 2 ½ tbsp olive oil
- 1 yellow onion
- 1 ½ tbsp minced garlic
- ¼ cup tomato paste
- ¾ tsp cumin
- ¾ tsp chili powder
- 1 cup red lentils (dry)
- 2 cups vegetable broth
- ¼ cup mayonnaise
- ¾ lime
- 1 ½ tbsp chipotle pepper and sauce
- 8 corn tortillas - 6" sizes
Steps
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Preheat oven to 425 degrees F. Cut cauliflower into bite-sized pieces. Toss with half the olive oil, salt and pepper. Spread on a baking tray and roast, tossing once, until florets are deeply golden, about 25 minutes.
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Meanwhile, dice onion. Heat remaining olive oil in a pot over medium heat. Add onion and garlic, cooking for 5 minutes, until soft. Add tomato paste, cumin, chili powder and saute for 1 minute.
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Add lentils and broth; bring to a simmer, reduce heat, and cook 25 minutes (add more broth if the mixture becomes too dry), until lentils are tender. Season with salt and pepper. Drain any excess liquid.
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Whisk together mayonnaise, lime juice and chipotle. Season with salt and pepper.
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Warm corn tortillas in a dry pan over medium-heat.
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Fill corn tortillas with lentils, cauliflower and drizzle with dressing.
