Mediterranean Roasted Cauliflower & Lentil Tacos With Lime Tahini

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 large head Cauliflower
  • 1/2 cup Cilantro, loosely packed
  • 2 cloves Garlic
  • 1/4 tsp Garlic powder
  • 1 1/2 cups Green or brown lentils, cooked
  • 1/2 cup Pomegranate seeds
  • 1/2 Yellow onion

• Condiments

  • 2 1/2 tbsp Lime juice
  • 1/3 cup Tahini

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Salt
  • 1/2 tsp Salt
  • 1/2 tsp Sumac

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas, Small

• Liquids

  • 2 tbsp Water

Found on zenanzaatar.com

Description

Ingredients

• 8 small corn tortillas
• 1½ cups cooked green or brown lentils (French lentils work best; this is equivalent to about ¾ cup dry lentils)
• ½ yellow onion, diced or finely chopped
• 2 cloves garlic, minced
• ½ tsp cumin
• ¼ tsp chili powder
• 1½ tbsp olive oil
• salt, to taste
• 1 large head cauliflower
• ½ tsp cumin
• ½ tsp sumac
• ¼ tsp chili powder
• ¼ tsp garlic powder
• ¼ tsp salt
• 2 tbsp olive oil
• ½ cup pomegranate seeds
• 1 avocado
• ½ cup cilantro, loosely packed
• ⅓ cup tahini (sesame paste)
• 2.5 tbsp lime juice
• 2 tbsp water
• ¼ tsp salt

Directions

• Preheat oven to 450F. Chop cauliflower into florets. Line a baking sheet with aluminum foil or other non-stick lining. Toss florets with cumin, sumac, chili powder, garlic powder, salt, and olive oil, and place on the baking sheet. Bake for about 22-25 minutes, until they begin to crisp and brown.
• Meanwhile, prepare the lentil filling. Sauté the chopped onion and garlic in a medium saucepan over medium-high heat in the olive oil. Once fragrant and the onion begins to brown, after about 5 minutes, add the cooked lentils. Add the cumin, chili powder, and salt. Cook until lentils absorb the flavors, about 8-10 minutes.
• Prepare the lime tahini. Whisk tahini and lime juice in a small bowl. Add water and salt and whisk. If you would like a thinner sauce, whisk in more water ½ tbsp at a time until desired consistency is reached.
• Chop the cilantro and slice the avocado, in preparation for assembly. Warm the corn tortillas in the microwave for 30 seconds in between paper towels to make assembly easier.
• Assemble the tacos. Put a scoop of the lentil filling in the bottom of each taco, followed by a few cauliflower florets. Place some avocado slices into each taco. Drizzle each taco generously with lime tahini, and then garnish with chopped cilantro and pomegranate seeds. Serve immediately.