Roasted Cauliflower + Lentil Wraps

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Adam Montgomery

Adam Montgomery

Community member

"I sometimes make some smashed avocado to go with this as well"
Easy 👌
15 min
40 min
0 min


1⅓ cloves
1⅓ tbsp
tomato paste
chili powder
1⅓ tbsp
lime juice
2 tbsp
chipotle chili in adobo
6 sheets
corn tortillas
3⅓ g


baking dish, pot, wooden spoon, bowl, microwave

  • Step 1/5

    • cauliflower
    • baking dish

    Roast cauliflower in olive oil with salt and pepper for 35 minutes at 180 degrees

  • Step 2/5

    • onion
    • 1⅓ cloves garlic
    • 1⅓ tbsp tomato paste
    • tsp ground cumin
    • tsp chili powder
    • 66⅔ g brown lentils
    • 133⅓ ml vegetable broth
    • pot
    • wooden spoon

    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.

  • Step 3/5

    • 50 g mayonnaise
    • 1⅓ tbsp lime juice
    • 2 tbsp chipotle chili in adobo
    • bowl

    To prepare the chipotle sauce, just whisk together the ingredients and set aside

  • Step 4/5

    • 6 sheets corn tortillas
    • microwave

    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

  • Step 5/5

    • 3⅓ g cilantro

    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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