- 30 min
Allergens: Egg, Gluten, Mustard, Wheat
Prepare the cauliflower
Preheat the oven to 425°F
Cut the cauliflower into florets. Line a baking sheet with parchment paper. Toss cauliflower on the baking sheet with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper.
Roast for 25 min.
Prepare the ingredients
Finely chop the onion and mince the garlic.
Rinse and drain lentils.
Prepare the seasoned lentils
Warm 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Add the onion, garlic, salt & pepper and sauté for 5 min. Add the tomato paste and Zapata spice mix and cook 1 more min, stirring. Stir in the lentils, cover and set aside.
Prepare the chipotle sauce
In a small bowl, whisk the chipotle mayonnaise with salt & pepper to taste (optional).
Prepare the tacos
Warm the tortillas in a hot pan, about a minute each side.
Keep an eye, they burn quickly!
Spread the chipotle sauce first, then the lentils and finish with the cauliflower. Sprinkle some fresh cilantro leaves on top and serve.