Spicy Lentil and Cauliflower Tacos (Vegan and Gluten-Free)

These vegan cauliflower and lentil tacos are packed with flavour and topped with the spicy creamy sauce. A great nutritious way to enjoy legumes and veggies. Today I'm going to show you how to turn some of the most humble ingredients into the most amazing taco fillings. Next time you have friends and family over this is a great way to put a little taco bar together and everybody can fill their own tacos. You can actually make all of the elements beforehand and then toast the tortillas just before you get started and everyone can enjoy as much as they want. Now before we get started I want to say massive thank you to our friends over at Boomi for sponsoring today's video. Boomi is a brand that puts people and planet before profits. Their range of products from apparel to bedding is all ethically made in fair trade factories where they use only the best certified organic materials. This means no harmful pesticides, no toxic dyes and there's no child or exploitative labour. I love how I can trust everything I get from them knowing that it's good for me and the planet. Since the day I found out about Boomi over five years ago I've always been so impressed with the quality of everything that they bring out. They come in a range of beautiful colours and they feel amazing on the skin. Linen being one of the oldest fabrics has proven to be one of the most sustainable materials around. The detail even in the buttons at the base of the bed creates an earthy and natural look to complete your bedroom. I also love how they've added tags so you know the long and short side of the fitted sheet. Check them out for your bed bath and basics over at Boomi.com.au We'll link all of the details in the description below. Thanks again for supporting our channel and now back to the video. We will start by preheating the oven to 220 degrees celsius which is 425 degrees fahrenheit. We need about half of one medium-sized head of cauliflower. I have a small one here so I'm only using three quarters of it. Break off the florets into bite-sized pieces and give them a wash. Drain the water well and then add them to the large bowl. Add one tablespoon of cornstarch and toss to coat the florets evenly. We're doing this to help crisp up the cauliflower and to help the spices stick better. Follow on with half a teaspoon each of smoked paprika, garlic powder and salt. Add in three tablespoons of neutral oil like rice bran oil and toss to coat evenly. Transfer it to a lined baking tray and make sure that the cauliflower is all in single file so it bakes evenly. Turning any pieces that have the stem sticking up so that they don't burn and place it in the oven. So while the cauliflower bakes we have about 30 to 40 minutes and we can prepare the lentils and the sauce to go with the tacos so let's get into it. First we need to soak the cashews for the sauce in boiling water. Set it aside while you make the lentils. Place a skillet on medium-high heat and let it warm up while you dice your onion. Add two tablespoons of oil and the onion to the skillet and saute for a few minutes until the onions start to color and soften. Now we're going to add in one tablespoon of tomato paste, half a teaspoon of cumin powder, half a teaspoon of chili powder or adjust it to how spicy you'd like it and one teaspoon of garlic powder. Cook for one to two minutes to release the aroma. Add in the can of lentils with the water in the can and stir well. Season with salt and simmer for five to ten minutes until all the liquid evaporates making sure to stir occasionally. Once it's cooked set it aside. Now let's make the creamy sauce. To a small high-speed blender add your drained soaked cashews followed by one teaspoon of lime juice, two teaspoons of maple syrup, one teaspoon of apple cider vinegar, a quarter teaspoon of cayenne pepper, half a teaspoon of smoked paprika, garlic powder and salt. Add anywhere between four to six tablespoons of water to create a thick but pourable sauce. Blend until it's silky smooth. Once the cauliflower has browned on the top remove it from the oven. The key to a nice taco is to actually grill your tortillas first. So I've got some wheat ones but you can get some gluten-free ones that are mainly made of corn so you want those beautiful char marks on them before you add the ingredients and enjoy them. So I'm just doing it on my barbecue because it's the only option that I have for those beautiful grill marks on it but you can use a pan grill if you have one at home or even an open flame if you have a gas stove so those are a couple of your other options as well. Now you can have some fun filling your warm tortillas with the lentils followed by the cauliflower pieces, some thinly sliced raw onions or even better pickled red onions if you happen to have some on hand, jalapenos, some fresh coriander and then topped off with that creamy spicy cashew sauce that just brings everything together. Finish them off with some lime juice and now they're ready to eat. These vegan tacos are so good that I'm sure even the meat eaters will love them. You can find the recipe over at heartfulltable.com, I'll link for it in the description below. Happy cooking!