Roasted Cauliflower and Lentil Tacos
Ingredients
The filling
-
1
large head
cauliflower, sliced into bite-sized florets
-
2 to 3
tablespoons
olive oil
-
to taste
salt and freshly ground black pepper
-
1
tablespoon
olive oil
-
1
cup
chopped yellow or white onion
-
2
large cloves
garlic, pressed or minced
-
2
tablespoons
tomato paste
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
¾
cup
brown lentils, picked over for debris and rinsed
-
2
cups
vegetable broth or water
The chipotle sauce
-
⅓
cup
mayonnaise
-
2
tablespoons
lime juice
-
2 to 3
tablespoons
adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
-
to taste
salt and freshly ground black pepper
To serve
-
8
small, round
corn tortillas
-
½
cup
packed fresh cilantro leaves
Instructions
- Preheat the oven to 425°F and toss cauliflower florets with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 30 to 35 minutes, tossing halfway.
- In a pot, heat olive oil and sauté onion and garlic for about 5 minutes. Add tomato paste, cumin, and chili powder, and sauté for another minute.
- Add lentils and vegetable broth or water to the pot, bring to a simmer, and cook uncovered for 20 to 45 minutes until lentils are tender. Drain excess liquid and set aside.
- Whisk together mayonnaise, lime juice, adobo sauce, salt, and pepper to make the chipotle sauce.
- Warm tortillas in a pan and stack them covered with a towel.
- Assemble tacos by topping each tortilla with lentil mixture, roasted cauliflower, chipotle sauce, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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