Ingredients
Scale
- 2 small heads or 1 large head of cauliflower, washed with florets removed
- 2 tbsp coconut oil, melted
- 1 tbsp ghee
- 1 onion, peeled and minced
- 1 tsp coconut oil
- 1 tsp each turmeric, ginger, mustard powder & curry powder
- 1/2 tsp each cinnamon & cayenne
- 1 cup soaked lentils
- 1 cup vegetable broth
- 1 can of coconut milk
- 3 cloves of garlic, minced and left to sit for at least 15 min (this is how long the chemical reaction that activates the disease fighting properties takes; don’t skip it if you can help it)
- Corn tortillas
- Cilantro, for garnish
Instructions
- Preheat the oven to 400 degrees, then arrange the cauliflower on a parchment lined pan.
- Toss with the melted coconut oil and a generous sprinkle of sea salt, then put in the oven to bake, stirring once or twice, until edges are golden brown, or about 45 minutes.
- Meanwhile, in a medium pot, cook onion in coconut oil over medium heat until translucent. Add the spices and cook for 3 more minutes or until fragrant.
- Add the lentils, vegetable broth and coconut milk. Bring to boil then reduce heat to low and simmer uncovered for 30 – 45 minutes, or until the lentils are very soft and have absorbed most of the liquid.
- Turn off the heat and add the garlic immediately and stir (this cooks the garlic enough to mitigate the intensity of the flavor while preserving all of its health benefits).
- While the daal sits for a moment to thicken up, heat a very small amount of coconut oil over medium-high in a large saucepan, wiping out any excess.
- Place tortillas in the pan for 30 – 60 seconds per side, or until warm and flexible. To assemble, spoon daal onto tortillas, then top with cauliflower and cilantro, if desired. Makes 10 small tacos, with a bit of daal leftover.
- Prep Time: 30
- Cook Time: 45