Spiced Cauliflower and Lentil Tacos with Pickled Red Onions and Lime Crema

Ingredients

• •1 medium cauliflower head, cut into small florets
• •1 cup cooked lentils
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon chili powder
• •Salt and pepper to taste
• •8 small corn tortillas
• •1/2 cup pickled red onions
• •1/2 cup sour cream
• •1 lime, juiced
• •1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a large mixing bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.

3. 3

   Spread the seasoned cauliflower florets on the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly crispy.

4. 4

   While the cauliflower is roasting, warm the cooked lentils in a small pan over medium heat. Season with a pinch of salt and pepper, and keep warm.

5. 5

   In a small bowl, whisk together the sour cream and lime juice to make the lime crema. Set aside.

6. 6

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Keep them warm by wrapping them in a clean kitchen towel.

7. 7

   Assemble the tacos by layering each tortilla with roasted cauliflower, a spoonful of lentils, pickled red onions, a drizzle of lime crema, and a sprinkle of chopped fresh cilantro. Serve immediately and enjoy!