| 1 | cauliflower |
| 1 | onion |
| 2 cloves | garlic |
| 2 tbsp | tomato paste |
| 1 tsp | ground cumin |
| ½ tsp | chili powder |
| 100 g | brown lentils |
| 200 ml | vegetable broth |
| 75 g | mayonnaise |
| 2 tbsp | lime juice |
| 3 tbsp | chipotle chili in adobo |
| 9 sheets | corn tortillas |
| 5 g | cilantro |
Roast cauliflower in olive oil with salt and pepper for 35 minutes at 180 degrees
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 45 minutes, until the lentils are tender and cooked through.
To prepare the chipotle sauce, just whisk together the ingredients 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.
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