Lentil + Roasted Cauliflower Tacos + Chipotle Sour Cream

• 1 large head of cauliflower, cut into bite-sized pieces
• 2 to 3 tbs olive oil
• salt and freshly ground black pepper

Lentils:

• 1 tbs olive oil
• 1 cup chopped yellow or white onion
• 2 large garlic cloves, pressed or minced
• 2 tbs tomato paste
• ½ tsp ground cumin
• ½ tsp chili powder
• ¾ cup brown lentils, rinsed
• 2 cups vegetable broth

Everything Else:

• Chipotle Sour Cream
• Guacamole
• 8 corn tortillas
• 1/2 cup packed fresh cilantro leaves

Directions:

Cauliflower:

1. Preheat the oven to 425 degrees F.
2. Toss the cauliflower with olive oil, salt and pepper.
3. Arrange in a single layer on a large rimmed baking sheet.
4. Roast for approx. 30 minutes, tossing halfway, until golden brown on edges.

Lentils:

1. Heat the olive oil in a medium-sized pot over medium heat.
2. Sauté the onion and garlic with 1/4 tsp salt for about 5 minutes, until the onions are translucent.
3. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
4. Add the lentils and the vegetable broth. Raise heat and bring the mixture to a gentle simmer.
5. Cook, uncovered, for 35-45 minutes, until the lentils are tender and cooked through. Reduce heat if needed to maintain a gentle simmer, and add more broth if the liquid evaporates before the lentils are done.
6. Drain off any excess liquid, then cover and set aside.

Everything Else:

1. Make the guacamole and chipotle sour cream.
2. Warm the tortillas in a panini press. Place in a towel or a tortilla warmer.
3. Once all components are ready, assemble the tacos.  Top each tortilla with lentils, cauliflower, chipotle sour cream, guacamole, and cilantro.