1 cauliflower, broken into small florets
salt and pepper
1 chopped onion
2 minced garlic cloves
2 tablespoons tomato paste
1 teaspoon of ground cumin
½ teaspoon of chilli powder
1 400g can of lentils
2 cups of water
3 tablespoons of mayonnaise
1 tablespoon of sriracha
8 small tortillas (wholemeal, plain or corn)
Preheat the oven to 220° on fan bake. Season the cauliflower florets with olive oil, salt and pepper. Place in the oven and roast till golden for 20 minutes.
Warm olive oil in the pan before sautéing the onion and garlic. Once the onion is translucent, add the tomato paste, chilli powder and cumin. Stir for another minute. Add the lentils and water to the pan and bring to the boil. Reduce the heat and simmer for approximately 20 minutes, or until the water evaporates.
Now prepare the sriracha sauce by combing the mayonnaise with sriracha till smooth.
Warm your tortillas and assemble the burritos.