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)
Cilantro, for garnish
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.