Cauliflower Tacos

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

subheading: Cauliflower:

½ large head of cauliflower, sliced into bite-sized florets

2 tsps EVOO

salt and freshly ground black pepper

subheading: Seasoned lentils:

1½ tsp olive oil

½ cup onion, chopped

1 large garlic cloves, minced

1 Tbsp tomato paste

¼ tsp ground cumin

¼ tsp chili powder

¼ + ⅛ cup brown lentils

1 cup vegetable broth or water

subheading: Everything else:

corn tortillas or Lentil Tortillas

cilantro

Chipotle Romesco Sauce

lettuce

raw onion

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.

Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer, and add more broth if the liquid evaporates before the lentils are done. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.

Once all of your components are ready, you can assemble your tacos!

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