Smoky lentil and roasted cauliflower tacos
- 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
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.
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.
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.
Whisk together mayonnaise, lime juice and chipotle. Season with salt and pepper.
Warm corn tortillas in a dry pan over medium-heat.
Fill corn tortillas with lentils, cauliflower and drizzle with dressing.