Cauliflower:

• 1 large head of cauliflower, sliced into bite-sized florets
• 2 Tbsp. olive oil
• ¼ tsp. salt
• ¼ tsp. black pepper

Seasoned Lentils:

• 1 Tbsp. olive oil
• 1 cup chopped yellow/white onion
• 2 garlic cloves, minced
• 2 Tbsp. tomato paste
• ½ tsp. ground cumin
• ½ tsp. chili powder
• ¾ cup green/brown dried lentils, rinsed
• 2 cups low sodium vegetable broth (or water)

Chipotle Sauce:

• 1/3 cup plain nonfat Greek yogurt
• 2 Tbsp. lime juice
• 2 Tbsp. adobo sauce
• ¼ tsp. salt
• ¼ tsp. black pepper

1. Preheat oven to 425°F.
2. Cut the cauliflower florets into bite size.
3. Evenly coat cauliflower florets with 2 Tbsp. of olive oil, salt, and pepper. Place the florets in a single layer on a large baking sheet. Roast for 30-35 minutes, tossing halfway until golden on the edges.
4. To cook the lentils, heat 1 Tbsp. of olive oil over medium heat in a pot. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and translucent.
5. Add the tomato paste, cumin, and chili powder and sauté for another minute, stirring constantly. Add the lentils and vegetable broth (or water). Raise heat and bring the mixture to a gentle simmer. Cook, uncovered the pot, for 20-45 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer and add more broth or water if the liquid evaporates before the lentils are done. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.
6. To make the chipotle sauce, whisk together all the chipotle ingredients and set aside (you can use whole chipotle by blending it into a puree).
7. Warm tortillas individually in a pan over medium heat. 
8. Once all your components are ready, assemble your tacos and enjoy!