Instructions:

• In a medium saucepan, combine 1 1/2 cups of water and 1/3 cup of dried lentils. Bring to a boil, then reduce heat to low and let simmer for about 20-25 minutes, or until the lentils are tender. If you’re using canned lentils, skip this step and drain them before use.
• While the lentils are cooking, heat 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
• Add the cauliflower florets to the skillet along with cumin, turmeric, salt, and cinnamon. Stir well to coat the cauliflower with the spices, then add 3 tablespoons of water. Cover the skillet and allow the cauliflower to steam for about 10 minutes, or until tender.
• Once the lentils are cooked, drain any excess water and add them to the skillet with the cauliflower. Stir everything together and let it cook for an additional 5 minutes to combine the flavors.
• Warm the corn tortillas or taco shells according to package instructions. Spoon the lentil-cauliflower mixture into each tortilla, then top with diced tomatoes, fresh cilantro, sliced jalapeño peppers, and a dollop of sour cream or vegan yogurt.