Roasted Cauliflower Lentil Tacos with Salsa Verde

Directions

To Make the Cauliflower and Lentils:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine cauliflower and olive oil. Toss until evenly coated. Season with 1 teaspoon cumin, 1 teaspoon chili powder, garlic powder and black pepper. Toss until evenly coated.
3. On baking sheet, evenly arrange cauliflower. Roast for 15 minutes, flip cauliflower, then roast for 15 more minutes. Remove from oven.
4. In a medium-sized saucepan, combine lentils and 4 cups water. Bring to a boil for 1 to 2 minutes, then drain.
5. Add onion, remaining 1 teaspoon cumin, remaining 1/2 teaspoon chili powder, bay leaf and remaining 2 cups water. Stir until well combined.
6. Over medium-low heat, simmer for 20 minutes, until water absorbs.

To Make the Salsa Verde:

1. In a medium-sized saucepan, combine tomatillos, onion and water. Bring to a simmer for 10 minutes, until tomatillos are soft, then drain.
2. In a high-speed blender or food processor, combine tomatillos and onion mixture, garlic powder, jalapeños, cilantro, lime juice and salt. Blend until smooth.

To Assemble: 

1. In a small cast iron skillet or frying pan over medium-low heat, individually warm tortillas.
2. Divide heaping spoonfuls of lentils, cauliflower and salsa verde among the tortillas. Garnish with cilantro and radishes, if desired.


Recipe Tip:

For a more mild salsa, remove the seeds from the jalapeños and/or use only 1 jalapeño.