Roasted cauliflower and lentil tacos so flavorful you won't even miss the meat! Perfect for an easy weeknight meal and turns into great leftovers for the next day's lunch.
Preheat oven to 425.
Start the lentils: In an instant pot, add lentils, vegetable broth/water, cumin, paprika, garlic, and stir. Add tomato paste and cook on high for 6 minutes.
On the stove, add all ingredients, bring to a boil then reduce the heat and simmer on low, covered, for 15-20 minutes, until all liquid has absorbed and lentils are tender.
Chop the cauliflower into small florets. On a cookie sheet, toss with olive oil, taco seasoning, and chipotle. Roast for 25-30 minutes, until slightly charred and crispy.
Dice your mango by cutting off the fruit on both sides of the oblong pit. Make vertical and horizontal cuts in the flesh, but don't cut all the way through the skin. Invert the fruit and use your hands or a knife to release the diced segments from the skin.
Combine the mango, shredded carrots, juice of one lime and roughly chopped cilantro in a small bowl. Mix together and set aside.
Heat the tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds. Alternatively, if you have a gas stove I highly recommend using tongs and charring them a bit on each side. Lay the tortilla on the grate, flame on medium for a minute or two on each side, use tongs to flip carefully.
Fill your tacos with lentil mixture and a few cauliflower florets, top with mango slaw, and enjoy!