1 small/medium head of cauliflower, broken up into small florets
1-2 cups cooked lentils
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
A few shakes of pepper
1/2 onion, diced
3 cloves garlic, minced
1-2 diced tomatoes
1/2 avocado, chopped small
Small corn tortillas
Chipotle Mayo Dressing (optional)
If you need to cook your lentils, start that first!
Break up your cauliflower into small florets then roast (no oil…unless you want to) for 20 minutes at 350°
To make the spice mix, combine all spices in a large bowl. That’s the cumin, paprika, oregano, garlic powder, chili powder, salt, and pepper. OR just use a pre-made taco seasoning!
About 5 minutes before the cauliflower is done roasting, saute the diced onion for a few minus. You can use broth in place of oil to do this.
When cauliflower is done, toss it in the spice bowl and coat it evenly. Then throw it in the pan with the onions and add the garlic. Add broth as need, just a little at a time. Cook about 5 more minutes
To make the Chipotle Mayo, mix together
Assemble those bad boys with you favorite toppings and enjoy!