In a large saucepan, add half of oil and cumin seeds over medium heat and cook for 1-2 minutes, or until aromatic

Add lentils, half of chili powder, salt, and broth and bring to boil

Reduce heat to low, cover, and cook for 10-12 minutes, or until lentils are tender

Pan-fry cauliflower in a large skillet by heating oil a cumin seeds to medium heat for 1-2 minutes, or until cumin is aromatic

Add cauliflower, chili powder, and salt and cook for 4-5 minutes, or until cauliflower reaches desired tenderness (I like mine a little crunchy, so I cook it lightly to avoid soggy cauliflower)

Cook chorizo according to package instructions. I simply pan-fried mine until hot and slightly crispy!

Add olive oil to a frying pan until it's about 1 centimeter deep (you don't need to submerge your tortillas)

Bring oil to frying temp over medium-high heat

Drop in tortilla and allow to fry for 15 seconds per side

Transfer to a plate lined with paper towels and lightly salt tortilla

Like I mentioned early, a good taco gives you the perfect bite in every single bite, so combine your cauliflower, chorizo, and lentils in a large bowl and stir

Top each tortilla with 1/2 to 3/4 cup of fillingTop with hot sauce, avocado, cilantro, or pico, and enjoy!