Roasted Cauliflower & Lentil Tacos
Nothing says holiday like tacos. They’re versatile, playful, and always satisfying – especially when they’re grain-free, stuffed with plant-based goodness, and topped with a refreshing lime tahini sauce. Mucho más, mis amigos, mucho más.
- 1 large head of cauliflower, chopped into florets
- 3 tbsp avocado or grapeseed oil
- 1 tsp garlic powder
- 2 tsp chilli powder (omit for Pitta)
- 2 tsp ground cumin (omit for Pitta)
- ½ tsp sea salt
- 1 tsp sumac (optional)
- ½ onion, diced
- 2 garlic cloves, crushed (omit or replace with ½ fennel bulb for Pitta)
- 8 grain-free tortillas or grain-free chapattis (see below)
- ½ avocado, sliced
For the sauce
- 75g (2½oz) tahini
- 2 tbsp lime juice
- 2 tbsp warm water
- ¼ tsp sea salt
- sliced cucumber
- chopped coriander leaves
- sliced radish
- Preheat the oven to 230°C (450°F/Gas 8). In a large bowl, toss the cauliflower florets with 2 tablespoons of the oil, the garlic powder, 1 teaspoon each of the chilli powder and cumin, 1⁄4 teaspoon of the salt, and the sumac, if using, until well coated. Spread in a single layer on a baking sheet and roast for 25–30 minutes, until beginning to brown. Remove from the oven and set aside.
- In a medium saucepan, heat the remaining oil over a medium–high heat. Add the onion and garlic and sauté for 5 minutes, until the onion begins to brown.
- Add the cooked lentils and remaining cumin, chilli powder, and salt. Cook for 8–10 minutes, allowing the lentils to absorb the flavours. Taste and adjust seasoning as needed. Set aside.
- To make the sauce, in a small bowl, whisk together the tahini and lime juice. Add the water and salt and continue to whisk until it has reached a thick consistency.
- To assemble, fill each tortilla with a scoop of lentils followed by some of the cauliflower florets. Top with the avocado slices, drizzle generously with the lime tahini sauce, and garnish with the cucumber, coriander, and radish.
- Transfer to a baking sheet, drizzle with a little olive oil and sprinkle with sea salt. Bake in the oven for 40 minutes, or until golden and puffy.
- Serve cut into slices, hot, warm or cold, cut into slices.
Chapatti is a type of unleavened flatbread eaten with almost every Indian meal. unlike naan, it is thin and pancake-like, cooked on a tawa, or flat griddle, in the home, while naan is cooked in a tandoor, or clay naan .This chapatti is made with nutrient-dense, low-glycaemic coconut flour and arrowroot starch instead of wheat flour, making it a much healthier option.
- 30g (1oz) coconut flour
- 60g (2oz) arrowroot starch
- 240ml (8fl oz) full-fat coconut milk or water
- 1 tsp apple cider vinegar
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ tbsp coconut oil
- In a small bowl, mix together the coconut flour, arrowroot starch, coconut milk, vinegar, salt, and pepper, until well combined. Allow to sit for 10 minutes.
- In a medium frying pan, heat the coconut oil over a medium–high heat. Once hot, spoon 60ml (2fl oz) of the batter into the pan and use the back of the spoon to spread it into a circle.
- Cook for 3–4 minutes, until bubbles begin to appear on the surface and the edges begin to brown. Flip and cook for another 2–3 minutes.
- Repeat with the remaining batter, transferring the chapatti to a plate lined with kitchen paper as they are cooked. Serve with raita, chutney, or curry. These taste best fresh so I recommend eating them immediately.