CAULIFLOWER AND LENTIL TACOS

 

INGREDIENTS

Cauliflower

1 head of cauliflower, chopped into florets

3 TBSP olive oil

1 TBSP cumin

1 TSP garlic powder

1 TSP salt

Pepper

lentils

1 TBSP olive oil

1 brown onion, diced

2 garlic cloves, minced

2 TBSP tomato paste

1 TBSP Sriracha

1 TSP ground cumin

½ TSP chili powder

2 tin lentils

1 CUP vegetable stock

Salt and pepper

Everything else

Tortillas

Coriander

Vegan Chipotle Mayonaise

Lime

INSTRUCTIONS

CAULIFLOWER

  1. Preheat oven to 190 degrees C.

  2. In a large mixing bowl, coat cauliflower with oil, then cover with spices and spread on a large baking tray. Roast for 30-35 minutes, or until the florets are crispy on the edges and cooked to your liking.

LENTILS

  1. Heat the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 5 minutes, or until the onions are softened and turning translucent.

  2. Add the tomato paste, Sriracha, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable stock.

  3. Bring to a simmer and cook (uncovered) for 15-20mins, until the lentils are tender and the liquid has reduced (you want something thick enough to stay on a tortilla). Set aside.

  4. Warm tortillas in a pan over medium-high heat.

    Make your tacos! Top each tortilla with the lentil mixture, cauliflower, chipotle sauce, coriander and lime.