45 mins

Smoky lentil and roasted cauliflower tacos

Dinner

Four servings

Nutrition info

• 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

Directions

• Step 1

  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.

  In this recipe

  • 4 cups cauliflower
  • 2 ½ tbsp olive oil
• Step 2

  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.

  In this recipe

  • 2 ½ tbsp olive oil
  • 1 yellow onion
  • 1 ½ tbsp minced garlic
  • ¼ cup tomato paste
  • ¾ tsp cumin
  • ¾ tsp chili powder
• Step 3

  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.

  In this recipe

  • 1 cup red lentils (dry)
  • 2 cups vegetable broth
• Step 4

  Whisk together mayonnaise, lime juice and chipotle. Season with salt and pepper.

  In this recipe

  • ¼ cup mayonnaise
  • ¾ lime
  • 1 ½ tbsp chipotle pepper and sauce
• Step 5

  Warm corn tortillas in a dry pan over medium-heat.

  In this recipe

  • 8 corn tortillas - 6" sizes
• Step 6

  Fill corn tortillas with lentils, cauliflower and drizzle with dressing.

  In this recipe

  • 4 cups cauliflower
  • 1 cup red lentils (dry)
  • 8 corn tortillas - 6" sizes