Roasted cauliflower and lentil tacos with creamy chipotle sauce

Method

1. 1
   Preheat the oven to 220 degrees Celsius. Toss the cauliflower florets with enough olive oil to coat them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway through, until the florets are deeply golden brown at the edges.
2. 2
   Heat the olive oil in a medium saucepan over medium heat. Sauté the onion and garlic with a pinch of salt for about 5 minutes, until the onions are soft and beginning to turn translucent. Add the tomato purée, cumin and chilli powder and cook for another minute, stirring constantly. Add the lentils and vegetable stock or water. Increase the heat and bring the mixture to a gentle boil. Cook, uncovered, for 20 to 45 minutes, until the lentils are soft and cooked through. Reduce the heat if necessary to maintain a gentle simmer and add more stock or water if the liquid evaporates before the lentils are cooked. Once the lentils are cooked, drain off any excess liquid, cover and set aside.
3. 3
   To prepare the chipotle sauce, simply whisk the ingredients together and set aside (if you have no choice but to use whole chipotle peppers from the tin, use a blender to purée everything).
4. 4
   Warm the tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you are not serving the tacos immediately.
5. 5
   Once all your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous amount of chopped coriander.