To roast the cauliflower:

• Preheat the oven to 425 degrees F.
• Toss cauliflower florets with enough olive oil to cover 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.
• Rest for 30-35 minutes, tossing halfway, until the florets are deeply golden on the edges.

Once the cauliflower is in the oven

• Warm the olive oil in a medium-sized pot over medium heat.
• Sauté the onion and garlic with a dash of a salt for about 5 minutes, until onions are softened and turning translucent.
• Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
• Add the lentils and the vegetable broth or water.
• Raise heat and bring the mixture to a gentle simmer.
• Cook, uncovered, for 20 minutes to 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 liquids evaporates before the lentils are done.
• Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.

To prepare the chipotle sauce

• Whisk together the ingredients and set aside. (if you have no choice but to use the chipotle peppers from the can, use a lender to purée it all).

To finish

• Warm tortillas individually in a pan over medium heat.
• Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately
• 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 generous sprinkle of chopped cilantro.