Name: Roasted Cauliflower And Lentil Tacos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 large head of cauliflower (about 900g), sliced into bite-sized florets; 2 to 3 tablespoons olive oil (30 to 45 ml); Salt and freshly ground black pepper; 1 tablespoon olive oil (15 ml); 1 cup chopped yellow or white onion (about 150g); 2 large garlic cloves, pressed or minced; 2 tablespoons (30 ml) tomato paste; 1/2 teaspoon (3 ml) ground cumin; 1/2 teaspoon (3 ml) chili powder; 3/4 cup brown lentils, picked over for debris and rinsed (150g); 2 cups vegetable broth or water (480 ml); 5/6 cup beef mayonnaise (160 ml); 2 tablespoons lime juice (30 ml); 2 to 3 tablespoons (38 ml) adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste; Salt and freshly ground black pepper, to taste; 8 small, round corn tortillas; 1/2 cup (120 ml) packed fresh cilantro leaves

Description

Discover a mouthwatering recipe for Roasted Cauliflower and Lentil Tacos! Learn how to make these flavorful and satisfying vegetarian tacos at home.

Ingredients

1 large head of cauliflower (about 900g), sliced into bite-sized florets
2 to 3 tablespoons olive oil (30 to 45 ml)
Salt and freshly ground black pepper
1 tablespoon olive oil (15 ml)
1 cup chopped yellow or white onion (about 150g)
2 large garlic cloves, pressed or minced
2 tablespoons (30 ml) tomato paste
1/2 teaspoon (3 ml) ground cumin
1/2 teaspoon (3 ml) chili powder
3/4 cup brown lentils, picked over for debris and rinsed (150g)
2 cups vegetable broth or water (480 ml)
5/6 cup beef mayonnaise (160 ml)
2 tablespoons lime juice (30 ml)
2 to 3 tablespoons (38 ml) adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
Salt and freshly ground black pepper, to taste
8 small, round corn tortillas
1/2 cup (120 ml) packed fresh cilantro leaves

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Instructions

To prepare the cauliflower: Set your oven to 425°F. Coat the cauliflower florets in olive oil to ensure they are lightly and evenly coated. Sprinkle with salt and pepper, then arrange them in a single layer on a large baking sheet with a rim. Bake for 30 to 35 minutes, turning them halfway through, until they are golden brown at the edges.
Heat olive oil in a medium pot over moderate heat. Cook the onion and garlic with a pinch of salt for roughly 5 minutes, until the onion becomes soft and translucent. Stir in the tomato paste, cumin, and chili powder, cooking for an additional minute while stirring constantly. Introduce the lentils and the vegetable broth or water. Increase the heat to bring the mixture to a gentle simmer. Let it cook, uncovered, for 20 to 45 minutes until the lentils are fully cooked and tender. Adjust the heat as needed to maintain a gentle simmer; add more broth or water if the liquid reduces too much before the lentils are ready. Once cooked, drain any remaining liquid, cover, and set aside.
For the chipotle sauce, blend the ingredients together until smooth and set aside (if using whole chipotle peppers from a can, blend them until puréed).
Heat tortillas one at a time in a pan over medium heat. Stack the warmed tortillas and cover with a towel if not serving right away.
When everything is prepared, assemble your tacos by adding the lentil mixture, roasted cauliflower, a drizzle of chipotle sauce, and a generous amount of chopped cilantro to each tortilla.

Notes

Coat cauliflower florets with olive oil before baking for even cooking.
Adjust heat to maintain a gentle simmer when cooking lentils to avoid mushiness.
Customize spiciness by adjusting adobo sauce or chipotle hot sauce to taste.