Meet Kate Taylor - Pulses

Name: Meet Kate Taylor - Pulses
Ingredients: 1 large head of cauliflower, sliced into bite-sized florets; 3 tbsp olive oil; salt; pepper; 1 tbsp olive oil; 1 cup yellow or white onion, chopped; 2 large garlic cloves, pressed or minced; 2 tbsp tomato paste; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 3/4 cups brown lentils, picked over for debris and rinsed; 2 cups vegetable broth or water; 1/3 cup mayonnaise; 2 tbsp lime juice; 3 tbsp adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste; 8 small, round corn tortillas; 1/2 cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)

www.pulses.org

Food Writer and Photographer Kate Taylor is a self-taught photographer and cook from Oklahoma. She started her blog Cookie and Kate in 2010 and named it after her 'side kick'—her pet dog named...

Keywords

pulses
beans
chickpeas
lentils
international year of pulses
un
world hunger
global pulse confederation
gpc
cooking with pulses
pulse recipes

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Ingredients

1 large head of cauliflower, sliced into bite-sized florets
3 tbsp olive oil
salt
pepper
1 tbsp olive oil
1 cup yellow or white onion, chopped
2 large garlic cloves, pressed or minced
2 tbsp tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/4 cups brown lentils, picked over for debris and rinsed
2 cups vegetable broth or water
1/3 cup mayonnaise
2 tbsp lime juice
3 tbsp adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
8 small, round corn tortillas
1/2 cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)