Lentil Tacos with Roasted Cauliflower

PREP TIME: 15-20 MINUTES

COOK TIME: 40 MINUTES

YIELD: ~8-10 TACOS

Ingredients

Crispy Roasted Cauliflower: 

1. 1 head cauliflower, stem removed and florets chopped into bite-size pieces
2. 1–2 tablespoons olive oil
3. salt and pepper

Lentil Taco Filling: 

• 1 tablespoon olive oil
• 1 medium chopped white or yellow onion, diced
• 1 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 cup brown lentils, rinsed
• 2 cups vegetable broth

Creamy Avocado Sauce 

• 1 medium, ripe avocado
• 1 cup parsley or cilantro
• 1 jalapeno, seeded and roughly chopped
• 1/4 cup canola or olive oil
• 1/4 cup water
• juice of 1 lime
• 2 cloves garlic
• salt/pepper

8-10 tortillas, for serving

Instructions

1. Make the cauliflower. Preheat the oven to 400 degrees F. Toss the cauliflower florets with olive oil and a generous pinch of salt and pepper, then place in a single layer on a baking sheet. Roast for 35-40 minutes until golden brown and slightly crispy. Set aside.
2. Make the lentil filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 6-7 minutes. Add in the spices and stir for 30 seconds to warm, then add in the lentils and broth. Bring to a boil, then reduce heat to low and cover. Cook until lentils are cooked, about 25-30 minutes. The lentils should be fairly wet, so add more vegetable broth if needed. Set aside.
3. Make the sauce. Place all of the ingredients in a food processor or blender and puree until very creamy and smooth. Season to taste with salt/pepper as needed.
4. Assemble: Warm the tortillas, then top with cauliflower and lentil filling. Drizzle with sauce and enjoy!

Credit: www.delishknowledge.com