Download
1 / 2
20 likes | 20 Views
Pulses are the most edible seeds of vegetables, including lentils, chickpeas, dry peas, and beans. Pulses are packed with protein, fibre, and iron. A half-cup of cooked lentils has twice the oxidants that are present in blueberries and twice the amount of protein in quinoa. Now with some cooked up lentils which are seasoned with onions, garlic, tomato paste, cumin and chilli powder. A drizzle of spicy, creamy chipotle sauce and some fresh cilantro are added as toppings and served with your tacos.
E N D
Yum Nom!! -Roasted Cauliflower and Lentil Tacos-With Creamyy Chipotle Saucceee!! Pulses are the most edible seeds of vegetables, including lentils, chickpeas, dry peas, and beans. Pulses are packed with protein, fibre, and iron. A half-cup of cooked lentils has twice the oxidants that are present in blueberries and twice the amount of protein in quinoa. Now with some cooked up lentils which are seasoned with onions, garlic, tomato paste, cumin and chilli powder. A drizzle of spicy, creamy chipotle sauce and some fresh cilantro are added as toppings and served with your tacos. Keep reading to learn something to go with the cauliflower and lentils with the refined sunflower oil from the sunflower oil manufacturers in Tamil Nadu. Ingredients: Cauliflower: ● ● ● ● Cauliflower-one large head, finely sliced into bite-sized florets Sundew Refined Sunflower oil—2 to 3 tablespoons Salt-required as per taste Freshly grounded black pepper Seasoned lentils: ● ● ● ● ● ● ● ● Sundew Refined Sunflower Oil - 1 tablespoon Finely chopped onion, 1 cup Minced large garlic cloves, 2 Tomato paste—2 tablespoons Grounded cumin - ½ teaspoon Chilli powder - ½ teaspoon Brown lentils - ¾ cup - picked over for debris and rinsed Vegetable broth-2 cups Chipotle sauce: ● ● ● ● ● Mayonnaise - ⅓ cup Lime juice—2 tablespoons Adobo sauce—2 to 3 tablespoons Salt-required as per taste Freshly grounded black pepper 8 small pieces round corn tortillas 1/2 cup freshly packed cilantro leaves Instructions: ● Preheat the oven to 425 degrees Fahrenheit to roast the cauliflower and toss the cauliflower florets with sundew refined sunflower oil to coat them in a light even layer
of sundew refined sunflower oil. On a large rimmed baking sheet, season the florets with salt and pepper and arrange them in a single layer. Roast the cauliflower for 30 to 45 minutes until the florets turn golden brown on the edges. Warm the sundew refined sunflower oil in a medium saucepan and sauté the onions and garlic with a dash of salt for about five minutes, until the onions are translucent and soft. Now add the tomato paste, cumin and chili powder and sauté for a minute while stirring constantly. Add the lentils and the vegetable broth to the mixture. Let the mixture cook for 20 to 45 minutes until the lentils are well cooked. Prepare the chipotle sauce by whisking the ingredients together and leaving them aside. Over medium heat, warm the tortillas in a pan and cover them with a tea towel. Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous amount of finely chopped cilantro. Now the tacos are ready to be served. ● ● ● ● ● ● ● Dwell and relish this dish of fibre, protein, and iron. About Sundew Sunflower Oil: Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers in India that produces premium quality refined oil for cooking. TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose Sundew from TNEO—the edible oil manufacturer in Tamil Nadu, to make tasty dishes.
