Nothing says holiday like tacos. They’re versatile, playful, and always satisfying- especially when they’re grain-free, stuffed with plant-based goodness, and topped with a refreshing lime tahini sauce. Mucho más, mis amigos, mucho más.



1 large head of cauliflower, chopped into florets
3 tbsp avocado or grapeseed oil, divided
1 tsp garlic powder
2 tsp chili powder, divided
2 tsp ground cumin, divided 1/2 tsp sea salt, divided
1 tsp sumac (optional) 12 yellow onion, diced
2 garlic cloves, minced
1 1/2 cups cooked green or brown lentils
8 grain-free tortillas or Grain-Free Chapatis (see p204)
12 avocado, sliced

For the Sauce:
1⁄2 cup tahini
2 tbsp lime juice
2 tbsp warm water
1/4 tsp sea salt

sliced cucumber, chopped cilantro, sliced radish.


Preheat the oven to 450°F. In a large bowl, toss the cauliflower florets with 2 tablespoons of the oil, the garlic powder, 1 tsp each of the chili powder and cumin, 1/4 teaspoon of the salt, and sumac (if using) until well coated. Spread in a single layer on a baking sheet and roast for 25-30 minutes until beginning to brown. Remove from oven and set aside. Then in a medium saucepan, heat the remaining oil over medium-high heat. Add the onion and garlic and sauté for 5 minutes until the onion begins to brown. Add the cooked lentils and remaining cumin, chilli powder and salt. Cook for 8-10 minutes allowing the lentils to absorb the flavours. Taste and adjust seasoning as needed. Set aside. To make the sauce, in a small bowl, whisk together the tahini and lime juice. Add water and salt and continue to whisk until it has reached a thick consistency. To assemble, fill each tortilla with a scoop of lentils followed by some of the cauliflower florets. Top with the avocado slices, drizzle generously with lime tahini sauce, and garnish with cilantro, radish, and cucumber.