Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

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Ingredients

1 large head of cauliflower, sliced into bite-sized florets
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup chopped yellow or white onion
2 large garlic cloves, pressed or minced
2 tablespoons tomato paste
½ teaspoon ground cumin
½ teaspoon chili powder
¾ cup brown lentils, picked over for debris and rinsed
2 cups vegetable broth or water
⅓ cup mayonnaise
2 tablespoons lime juice
2 to 3 tablespoons adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
Salt and freshly ground black pepper, to taste
8 small, round corn tortillas
½ cup packed fresh cilantro leaves*

As published by Cookie and Kate.

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