Roasted Cauliflower Lentil Tacos with Salsa Verde

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. Place cauliflower florets in a large mixing bowl and add olive oil to coat. Season with 1 tablespoons cumin, 1 teaspoon chili powder, 1/4 teaspoon garlic powder and pepper. Coat evenly.

3. Arrange seasoned cauliflower evenly on the parchment-lined baking sheet.

4. Roast for 30 minutes, turning half way through. While cauliflower is roasting, prepare lentils and salsa verde.

5. Place uncooked lentils into a medium-size saucepan. Cover with water and bring to a boil for 1 to 2 minutes. Drain lentils and add them back to saucepan. Add onion, remaining 1 teaspoon cumin, remaining 1/2 teaspoon chili powder, bay leaf and 2 cups water.

6. Over medium-low heat, simmer for 20 minutes or until water absorbs. Set aside.

7. To prepare the salsa verde, combine tomatillos, onion and water in a medium-size saucepan. Bring to a simmer for 10 minutes, until tomatillos soften, then drain.

8. In a high-speed blender or food processor, combine tomatillos, onion, remaining 1/4 teaspoon garlic powder, jalapeño peppers, cilantro, lime juice and salt. Blend until smooth and set aside.

9. In a small cast iron skillet or frying pan, individually warm the tortillas over medium-low heat.

10. To assemble, pile heaping spoonfuls of spiced lentils, roasted cauliflower and salsa verde in folded, warm tortillas. Garnish with chopped cilantro and sliced radishes, if desired.

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