Roasted Cauliflower and Seasoned Lentil Tacos

Recipe created by Kate Taylor, from Cookie+Kate on behalf of the USA Dry Pea and Lentil Council.

Category:

World's Greatest Pulse Dishes, Mains

Pulse/Diet:

Vegetarian, Lentils

World's Greatest Pulse Dishes

Preparation time 15m

Cooking time 1h

Ingredients

For 4 Person(s)

Cauliflower

1 large head of cauliflower, sliced into bite-sized florets
3 tbsp olive oil
salt
pepper

Lentils

1 tbsp olive oil
1 cup yellow or white onion, chopped
2 large garlic cloves, pressed or minced
2 tbsp tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/4 cups brown lentils, picked over for debris and rinsed
2 cups vegetable broth or water

Chipotle sauce

1/3 cup mayonnaise
2 tbsp lime juice
3 tbsp adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
salt
pepper

Everything else

8 small, round corn tortillas
1/2 cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)

Directions

To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 35 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer.

To prepare the chipotle sauce, whisk together the ingredients and set aside (if you have no choice but to use whole chipotle peppers from the can, use a blender to purée it all). Once the lentils are done cooking, drain off any excess liquid, then cover and set aside. Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.

Once all of your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.